• 1/2 cup self-raising flour
  • 1 egg
  • 3/4 cup buttermilk
  • 1 green onion, thinly sliced
  • 310g can corn kernels, drained
  • Olive oil cooking spray
  • 1/2 cup sour cream
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon finely grated lemon rind
  • 24 (700g) cooked medium prawns, peeled, deveined
  • Place flour, egg and buttermilk in a bowl. Whisk until smooth. Stir in onion and corn.
  • Spray a large non-stick frying pan with oil. Heat over medium-high heat. Using 2 teaspoons mixture per blini, cook 6 blini for 2 minutes each side or until lightly browned and cooked through. Transfer to a wire rack to cool. Repeat to make 24 blini.
  • Combine sour cream, dill, chives and lemon rind in a bowl.
  • Place blini on a platter. Top each with 1 teaspoon sour cream mixture and 1 prawn. Season with salt and pepper. Serve.
  • Protein Dietary Fibre 4.90g 0.40g Fat Total Energy 3.00g 275kJ Fat Saturated Sodium 1.60g 129mg Carbohydrate Total Cholesterol 4.50g 53.00mg Carbohydrate Sugars –