Prawn Corncakes - cooking recipe

Ingredients

2 1/4 cups self-rising flour
3/4 cup buttermilk
2 None eggs, separated
3 1/2 tbsp butter, melted
2 cups can sweet corn, drained, rinsed
10.5 oz small cooked prawns, peeled, deveined, finely chopped
1/2 tsp smoked paprika
2 tbsp fresh cilantro, chopped + extra leaves, to serve
1/4 cup sweet chili sauce
1 tsp soy sauce
1 tsp sesame oil
1 clove garlic, peeled and minced

Preparation

Sift flour into a large bowl. Whisk in buttermilk, egg yolks and 2 1/2 tbsp melted butter until smooth. Fold in sweet corn, prawns, paprika and chopped cilantro. Season. Whisk egg whites to soft peaks then fold in.
Working in batches, brush a large frying pan with remaining butter. Drop large spoonfuls of batter into pan and cook over medium heat, for 2-4 mins, flipping once, until set and golden.
To make the dressing, whisk together sweet chili sauce, soy sauce, sesame oil and garlic. Serve pancakes topped with reserved cilantro leaves and dressing.