Come Dine With Me Australia

Try David's Petite Fresh Salmon Chowder from Week 4 of COME DINE WITH ME AUSTRALIA series 2.


  • Seafood Pancakes

  • 1 cup all-purpose flour

  • 1/2 cup cornstarch

  • 1/2 tsp salt

  • 1 large egg

  • 1 3/4 cups water

  • 1/4 cup vegetable oil

  • 500 grams medium size uncooked, shelled, de-veined and halved lengthwise prawns

  • 8 Chopped Shallots

  • Salt & Pepper to taste

  • Petite Fresh Salmon Chowder

  • 3 tbls butter

  • 1/2 cup diced celery

  • 1/2 cup diced carrot

  • 1/4 cup finely chopped onion

  • 2 tbls all-purpose flour

  • 1 2/3 cups chicken broth

  • 2 cups diced potatoes

  • 500 grams diced fresh salmon

  • 1 cup frozen peas, thawed

  • 2 cups whole milk

  • 2 cups shredded Cheddar cheese

  • 1 tbls fresh chopped parsley

  • salt and pepper to taste


  • Seafood Pancakes:

  • 1.

    In a large bowl, sift together the flour, cornstarch and salt

  • 2.

    Whisk the egg with the water, then whisk into the flour mixture until smooth

  • 3.

    In an 8-inch nonstick fry pan, heat 1 tablespoon of the oil

  • 4.

    Add the Shallots then the prawns and cook over high heat until prawns change colour, about 1 minute

  • 5.

    Add one quarter each of the shrimp and squid, scattering them evenly in the pan

  • 6.

    Pour in 1/3 cup of the batter, tilting the pan to spread it. Cook over high heat until the bottom is crisp and browned, about 3 minutes

  • 7.

    Using a spatula, carefully flip the pancake and cook on the other side until set, about 20 seconds

  • 8.

    Slide the pancake onto a plate and make 3 more pancakes with the remaining ingredients

  • 9.

    Serve with a Soy Dipping Sauce

  • Petite Fresh Salmon Chowder:

  • 1.

    Heat butter over medium-low heat

  • 2.

    Add celery, carrot, and onion. Sautee, stirring for 5 to 7 minutes until celery is tender

  • 3.

    Stir in the flour until well blended

  • 4.

    Stir in chicken broth and add potatoes. Bring to a simmer, stirring frequently

  • 5.

    Cover and simmer, stirring frequently, for 15 to 18 minutes, or until potatoes and carrots are tender

  • 6.

    Add the salmon and peas. Cook, stirring, for 2 minutes

  • 7.

    Add half-and-half or milk, along with cheese and parsley. Cook, stirring, until cheese is melted and the soup just begins to bubble

  • 8.

    Taste and add salt and pepper

  • 9.

    Serve in Mini Ramekins

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 285kj
  • Fat Total 14g
  • Saturated Fat 5g
  • Protein 16g
  • Carbohydrate 21g
  • Sugar 4g
  • Sodium 511mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings