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