1. Combine prawns, salt, soya sauce, black pepper powder and chopped spring onion bulb in a bowl. Mix well and set aside to marinate for 10-15 minutes.

2. Take egg whites in a bowl. Add salt and beat with an electric beater till fluffy. Add whole egg and beat once again.

3. Add Saffola Masala and Coriander Oats and refined flour and fold lightly till well mixed.

4. Heat 1 tsp oil in a non-stick pan. Add marinated prawns and cook till prawns are done.

5. Heat oil in another non-stick pan. Pour ladleful of oats mixture in it, spread into a medium size pancake and shallow-fry for 2 minutes.

6. Add sliced spring onion greens to prawns and mix well. Remove from heat.

7. Add little cooked prawn mixture on the pancake and cook, flipping once a while, till evenly done from both the sides. Similarly make the remaining 7 pancakes.

8. Place pancakes on a serving plate. Garnish with sliced spring onion greens and coriander sprigs and serve hot with sweet chilli sauce.