500g small prawns
about 10 canned oysters
125g crab meat
1 cup water
½ cup dry white wine
1 medium onion, peeled and chopped
3 tablespoons plain flour
½ cup cream
salt and pepper
30g butter, extra
3 tablespoons chopped parsley
3 tablespoons packaged dry corn crumbs
60g cheddar cheese
Make pancakes from a recipe of your choice
Shell prawns, remove back vein, and reserve shells. Drain oysters, remove sinews. Place reserved prawn shells, water, wine, and onion into saucepan, and bring to the boil. Reduce heat, and simmer uncovered for 5 minutes. Drain and reserve 1 cup of prawn stock.
Heat butter in another saucepan, add flour and stir to combine. Remove from heat and gradually add prawn stock. Add cream, stir to combine, and return to heat. Stir until sauce boils and thickens. Reduce heat and simmer for 3 minutes then remove from heat.
Heat extra butter in a separate pan, add shallots and sauté for 1 minute. Add seafood and stir to combine.
Add seafood mixture to sauce, mix well, and season with salt and pepper.
Spoon filling down the centre of each pancake then roll up. Place on greased oven tray. Sprinkle on combined parsley, corn crumbs, and grated cheese. Bake in hot oven for 5 minutes or until heated through.