Soups and Starters Recipes - Pancakes Rolls with Chicken and Mushroom Recipe

  
 

Soups and Starters Recipes - Pancakes Rolls with Chicken and Mushroom Recipe

Ingredients

Serve 4-6

  • 250 g/8 oz plain flour

  • 1 egg

  • about 300 ml/1/2 pint water salt

  • oil, for deep-frying

Filling:

  • 1 tablespoon oil

  • 1 teaspoon finely chopped fresh root ginger

  • 2 garlic cloves, crushed

  • 250 g/8 oz chicken breast, skinned and diced

  • 2 tablespoons soy sauce

  • 1 tablespoon dry sherry

  • 125 g/4 oz mushrooms, sliced

  • 3 spring onions, chopped

  • 50 g/2 oz cooked peeled prawns

Method:

  1. Sift the flour and a pinch of salt into a bowl. Add the egg and beat in sufficient water to make a smooth batter. Use to make thin pancakes in a 20 cm/8 inch frying pan.

  2. To make the filling, heat the oil in a preheated wok or frying pan. Add the ginger and garlic and fry for 30 seconds. Add the chicken and brown quickly.

  3. Stir in the soy sauce and sherry, then the mushrooms and spring onions. Increase the heat and cook for 1 minute. Remove from the heat, stir in the prawns and cool.

  4. Place 2-3 tablespoons of the filling in the centre of each pancake. Fold in the sides and form into a tight roll, sealing the edge with a little flour and water paste.

  5. Heat the oil in a deep-fryer or large saucepan to 180-190°C (350-375°F) or until a cube of bread browns in 30 seconds.

  6. Deep-fry the rolls, a few at a time, for 2-3 minutes, Drain on kitchen paper, then serve.