Tag Archives: turmeric

Gluten-Free, Dairy-Free & Egg-Free Crab, Ginger & Coconut Pancakes

This recipe comes from Sophie Michell’s gorgeous new book, Love Good Food, and is based on a dish that Sophie tried when she was in Malaysia. Malaysian food is definitely the unsung culinary hero of Asia. It’s uniquely diverse cuisine combines the original Malay cooking style along with cooking techniques and ingredients from China, India, Portugal and Holland, with Thai and Indonesian influences. The huge variety of cuisines creates a delectable mix of regional specialities and iconic dishes.

Probably the most immediately-noticeable aspect of Malaysian food is the use of an unusual mix of spices. The Chinese, Indian and Portugese spice traders brought in spices like cardamom, cinnamon, star anise, tamarind and turmeric and these are used with great effect in the dishes. Here Sophie has mixed turmeric into the pancake mixture, giving the batter a beautiful yellow colour, along with a slightly tart, peppery flavour. Mixed in with the rice flour, the creamy, sweet coconut milk and the light-onion flavour from the chive, this is a really delicious pancake mixture.

What’s more, this recipe is not only gluten-free and dairy-free but it’s egg-free. Yep – pancakes you can make without having to use eggs or egg substitutes. Brilliant! You can also use strips of pork or prawns and peanuts instead of the crab. Sophie finishes the dish off with some oyster sauce but this contains gluten, so you could simply leave it as it is, or perhaps try a squeeze of lime if you like.

gluten-free, dairy-free, yeast-free, egg-free, seed-free

Serves 4     Preparation time 15 minutes, plus 30 minutes resting time     Cooking time 35 minutes

Ingredients:

  • 1–2 tsp groundnut oil
  • 1 tsp sesame oil
  • 2.5cm/1in piece of root ginger, peeled and finely chopped
  • 300g/10½oz picked cooked white crab meat
  • 1 tsp tamari soy sauce

Pancake Batter:

  • 175g/6oz/heaped 1 cup rice flour
  • 250ml/9fl oz/1 cup coconut milk, plus extra as needed
  • 1 tsp turmeric
  • 1 tbsp snipped chives, plus extra for sprinkling
  • a pinch of sea salt
  1. To make the pancake batter, whisk together the rice flour, coconut milk, turmeric, chives and sea salt in a bowl with 125ml/4fl oz/½ cup water until thoroughly combined to make a smooth batter, adding more coconut and water if needed. Cover with cling film and leave to rest in the fridge for 30 minutes.
  2. To cook the pancakes, heat a frying pan with a base about 20cm/8in in diameter over a medium-high heat. Add some of the groundnut oil, and, when it is hot, pour in one-quarter of the pancake batter. Tilt the pan to spread the batter into a thin, lacy layer, then cook the pancake for 5 minutes until the batter is set and the edges are starting to turn golden. Flip the pancake over and cook for a further 2–3 minutes until golden. Turn the pancake out onto a heatproof serving plate and keep warm while you cook the remaining 3 pancakes, adding more oil to the pan as required.
  3. Heat the sesame oil in a frying pan over a medium heat, then add the ginger and cook, stirring often, for 2 minutes. Add the crab meat and tamari soy sauce and stir-fry until heated through. Divide the crab mixture onto the pancakes and roll them up. Serve immediately, sprinkled with chives.

Gluten-Free & Dairy-Free Spicy Cauliflower Fritters

Cauliflower works brilliantly with bold, spicy flavours. Its delicate taste and texture when cooked just soaks them in. And it’s a lovely firm vegetable that is substantial – making it a great addition to a gluten-free kitchen.

Here I’ve mixed up a batter, using rice flour, gram flour and cornflour, and then sparkling water as the Japanese do in their tempura recipes to make the batter light. I’ve seasoned the batter with salt and ground chilli, cumin, turmeric and coriander – making them quite fiery. But if you’d like them less full-on, just halve the quantities of those spices. And then I’ve made a coriander-yogurt to dip them into.

gluten-free, dairy-free, yeast-free, nut-free, seed-free, citrus-free

Makes 12 large or about 20 small fritters     Preparation time 10 minutes     Cooking time 10 minutes

  • 1 cauliflower
  • 100g/3½oz/heaped ½ cup rice flour
  • 50g/1¾oz/scant ½ cup gram flour
  • 100g/3½oz cornflour
  • ½ tsp crushed sea salt
  • 2 tsp ground mild chilli
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 garlic clove, crushed
  • 2 large eggs, beaten
  • 150ml/5fl/oz fizzy water
  • 2 large handfuls chopped coriander leaves
  • at least 250ml/9fl oz/1 cup rapeseed oil or olive oil, for frying

Coriander yogurt:

  • 300ml/10½fl oz/scant 1¼ cups dairy-free soya yogurt
  • 1 large handful finely chopped coriander leaves
  • sea salt
  1. Break the cauliflower into small florets. Put into a steamer and steam over a high heat for 4–5 minutes until the thicker stalks are tender but the cauliflower still has a firm texture.
  2. Sift the flours into a large mixing bowl and stir in the salt and spices. Make a well in the centre of the flour mixture and add the garlic, egg and fizzy water. Beat slowly with a wooden spoon to draw in the flours to make a smooth batter. Stir in the steamed cauliflower and, using the spoon, mash the cauliflower up into small pieces then add the coriander and mix in well.
  3. Heat enough oil in a large frying pan to deep fry the fritters over a medium heat until hot. Spoon a couple of large spoonfuls or a few small spoonfuls, depending on the size of fritters you want, into the pan and cook for 1–2 minutes on each side or until golden. Remove from the pan with a slotted spoon and put on a pile of kitchen paper to remove any excess oil.
  4. Repeat with the remaining batter, keeping the cooked fritters warm. Serve hot with the Coriander Yogurt.