Ingredients:
8 pancakes
1 egg white, lightly beaten
Soya sauce, for dipping
For pancakes
4 oz flour
½ tsp salt
1 beaten egg
8 oz water
Yellow food color
For rice
2 tbps oil
1 tsp cumin seeds
225 gms cooked rice
1 tbsp rice vinegar
1 tsp Soya sauce
1 tsp chili sauce
2 spring onions, chopped
1-1/2 cup frozen peas
1 cup chicken pieces, cooked
Handful of coriander, chopped
1 tsp salt
1/2 tsp white pepper
Method:
* To prepare rice, heat oil in a wok and fry cumin seeds.
* Add vinegar, Soya sauce and chili sauce.
* Toss in rice, spring onion, peas, coriander, chicken, salt and pepper.
* To prepare pancakes, sift the flour and salt into a bowl.
* Whisk the egg. Make a well in the centre of the flour and pour in the beaten egg and half the amount of water and beat well to make a smooth paste.
* Add the remaining water and stir. Add color.
* Leave the batter to rest for about one hour before using. Heat a non-stick frying pan and add a few drops of oil.
* Pour in a little batter and tilt the frying pan quickly so that the batter covers the base of the pan. Fry for two minutes. Invert the frying pan on a greased plate.
* Turn the pancake upside down. Place a heaped tablespoon of the rice filling on each pancake and join the edges together.
* Tie with a string and brush with egg white.
* Place on a greased baking tray and bake in a pre-heated oven at 200°c for 20 minutes or until the pancakes are golden.
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