Steamed prawn rolls

Chinese pancakes

1 tsp	Salt
140 ml	Soy milk, warmed to blood temperature
1 tsp	Brown sugar
80 g	Flour, sieved
7 g	Active dried yeast
1 Tbsp	Peanut oil
2 tsp	Sesame oil
3	Eggs, beaten

Prawn mousseline

650 g	Cooked prawns, chopped (Main)
350 g	White fish, chopped
1 ½ cups	Japanese mayonnaise
2	Lemons, juiced
1 tsp	Salt
50 ml	Fish stock
1 pinch	Sansho pepper
4 Tbsp	Cornflour

Directions

1. Whisk the soy, salt, sugar and yeast together. Pour the yeast liquid into a food processor; add the flour, oils and egg. Blitz, then pass through a sieve, cover with cling film and prove until doubled in size.
2. Heat a large saute pan, add a little oil (tip out any excess), ladle in 45ml of batter and swirl around the pan to form a crepe. When cooked, tip on to a plate and repeat until the mixture is used up. Keep warm.
3. In a food-processor bowl that has been placed in the freezer, process the fish and prawns briefly, then add the rest of the ingredients, processing to combine. Place 200g on to a crepe and roll up, securing the edge with a little of the mixture.
4. Wrap in cling film, tie a knot at each end and steam for five to six minutes.
5. Cut into rounds, remove the wrap and serve the steamed prawn rolls with a spiced tomato-shellfish stew.