Thin pancakes with an oriental filling

Recipe from: 18 August 2014
recipes, chicken, oriental

Ingredients 19
Servings 10
Time 20

Ingredients

  • Pancakes
  • 2
    large eggs
  • 200
    ml
    milk
  • 20
    ml
    oil
  • 5
    ml
    lemon juice or brandy
  • 250
    ml
    cake flour
  • 1
    ml
    salt
  • 200
    ml
    water
  • extra oil
  • Filling
  • 3
    chicken breast fillets, cut into strips
  • 30
    ml
    hoisin sauce
  • 15
    ml
    oyster sauce
  • 15
    ml
    sesame or peanut oil
  • 100
    g
    snow peas (mangetout)
  • salt and freshly ground black pepper to taste
  • 4
    spring onions, cut into strips
  • 30
    ml
    bean sprouts
  • fresh coriander to garnish
 

Method

20
 
Pancakes

Whisk the eggs and add the milk, oil and lemon juice or brandy. Add the flour and salt and whisk until the mixture is smooth. Add the water and mix well. Allow the batter to rest for 30 minutes.

Pour a little oil into a pan and heat it until very hot. Pour off the excess and cook the pancakes. The pancakes will be delicate so handle them with care.

Filling


Put the chicken strips in a bowl and add the hoisin and oyster sauces. Mix gently. Heat the oil in a wok or large pan until very hot and fry the chicken until brown and done.

Add the peas and remove from the heat. Season with salt and pepper and add the spring onions and sprouts.

Spoon a little of the filling on each pancake, garnish with fresh coriander and serve with pickled ginger and soy sauce.

Recipe reprinted with permission of You.
 

Read more on: poultry  |  shallow-fry  |  recipes
 

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