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Sri Lankan Rolls

Ingredients
Crepes
300g (2 cups) plain flour
large pinch sea salt, to season
80g (4 tbsp) butter, melted
3 eggs, beaten
125ml (½ cup milk)
300ml water

Filling
3 medium potatoes, cubed
1 brown onion, finely diced
1 tbsp neutral oil
1 cinnamon stick
2 sprigs curry leaves
thumb-sized piece fresh ginger, finely grated
2 cloves garlic, finely grated
½ tsp turmeric
1 tsp each chilli powder, ground coriander, ground cumin
500g green prawns, peeled, chopped into bite size pieces
40ml (2 tbsp) tomato ketchup
1 tsp brown sugar
lemon juice, to taste
sea salt, to season
lemon wedges and spicy tomato chutney, to serve

Crumb coat
3 egg whites, lightly whisked
1 cup breadcrumbs
neutral oil for deep frying

Method
Step 1: Make the crepe batter
Combine the flour and salt in a large bowl.
Whisk the butter, eggs, milk and water together in a jug or bowl, then gradually whisk into the flour to make a thin batter (add more water if needed so it spreads easily in the pan).
Rest batter for 1 hour.
Step 2: Prep the filling
Boil the potatoes in salted water for about 8 minutes until just tender. Drain and set aside.
Heat the oil in a large frying pan over medium heat. Saute the onion until softened.
Add cinnamon stick, curry leaves, ginger and garlic. Cook for 1 minute until fragrant.
Add the potatoes, crush lightly in the pan with a spoon, cook for 1 minute. Pour in 30ml water to deglaze frond (browned bits) from the base of the pan.
Stir in turmeric, chilli powder, ground coriander, ground cumin, tomato ketchup, and sugar. Cook for 1–2 minutes until well combined.
Add prawns and stir until just cooked. Stir in lemon juice and sea salt to taste, then remove from the heat.
Step 3: Cook and fill crepes
Heat a crepe pan over medium. Pour 60ml of the batter into the pan and swirl to make a thin circle.
Cook for 30 seconds, flip, cook for 15 seconds more. Transfer to a tray lined with baking paper and repeat with remaining batter.
Divide the filling into 8 portions, then place down the centre of each crepe in a log shape, leaving a border on the sides to fold in.
Fold over the edge closest to you to enclose the filling, then fold in each side and continue to roll up to enclose.
Place the egg whites in a shallow bowl and the breadcrumbs in a shallow tray.
Dip each crepe roll in the egg whites, then roll in the breadcrumbs to completely coat.
Step 4: Finish and serve
Heat enough oil in a deep frying pan to 180°C (355°F).
Deep fry the rolls in batches for 1-2 minutes, until dark golden and crisp. Drain on a wire rack over a tray, then serve with lemon wedges and spicy tomato chutney.