BLINIS, the delicate mini pancakes of Eastern European origin, have found a permanent place in my kitchen repertoire.
Traditionally made with yeasted batter of wheat, buckwheat, oatmeal or millet, modern blinis are typically fried like pancakes rather than baked in the traditional Russian style.
This recipe is particularly close to my heart. It was the first one Mrs Phang, our teacher at Bukit Bintang Boys’ Secondary School, taught us when she started a culinary club at our school in 1983.
The original recipe, typed on a cyclostyle sheet, remains a cherished relic in my folder.
I have since converted the measurements into metric and it has become a recipe I use often during Christmas as a base for hors d’oeuvres.
Sear prawns and season before adding the rest of the ingredients to make the topping.
While this prawn blini is a family favourite, I have also used the blini base to pair with smoked salmon or caviar for different occasions.
If you are able to select each prawn individually at the market, choose prawns that are about the length of your pinky.
Smaller prawns will result in an appetiser that is small enough to be consumed in one mouthful.
After removing the heads and shells, make a slit along the back to devein and create a flat surface for the cooked prawn to balance on in the final assembly.
Depending on the size of the prawns, you will need to customise the size of the blinis.
In the old-school measurement, one teaspoon of batter will yield a blini the size of an old 20sen coin, while one tablespoon gives you an old 50sen coin piece.
Blinis can be simple or extravagant.
That translates as blini discs with a diameter of 23mm and 28mm respectively.
When serving it for my family, I usually scoop dollops of sour cream onto the blinis.
However, a piping bag for the sour cream elevates the dish’s visual appeal – ideal for lavish gatherings.
After all, what better way to impress than with a little shrimplicity?
Fry blinis for about 15 seconds on each side.
Blini
Batter
175g self-raising flour
¼ tsp salt
1 tbsp castor sugar
250ml whole milk
1 large egg
½ tsp vanilla extract
1 tbsp olive oil for fryingTopping2 tbsp extra virgin olive oil
500g medium prawns, heads and shells removed
10g fresh garlic, finely minced
250g cherry tomatoes, finely diced and drained of excess liquid
10g Italian parsley, finely minced
zest from 1 lemon
juice from ½ lemon
½ tsp salt to taste
½ tsp black pepper to taste
200g sour creamDirectionsSift together flour, salt and sugar into a large bowl.
Pour in milk and vanilla, then crack an egg into the batter and whisk until combined.
Allow the batter to rest for about 30 minutes.
Heat up a skillet on medium heat and brush with olive oil.
Measure one-teaspoon dollops of batter and drop them into the skillet to fry the mini pancakes.
Flip them over when bubbles rise to the surface and pop, and fry until lightly seared on each side. The frying takes about 15 seconds on each side.
Set aside to drain on paper towels.
Repeat with the remaining batter, brushing oil on the skillet as needed.
Blinis can be prepared one day ahead and kept in an airtight container until needed.
For the filling, heat oil on high. Sear the prawns for one minute per side until just cooked. Season with salt and pepper.
Add garlic, sauteing briefly, then toss in tomatoes, parsley and lemon zest.
Deglaze with lemon juice and remove from heat to cool.
To assemble, fill a piping bag with sour cream and pipe a small floret onto each blini.
Spoon the tomato mixture on top, finishing with a prawn.
Serve immediately on a tray as hors d’oeuvres or as a plated starter.
