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cooking time: 25-30 minutes
Ingredients
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1 tablespoon oil
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117 grams lean pork, chopped
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113 grams onions, chopped
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4 stalks celery, chopped
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57 grams bamboo shoots, chopped
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1 leek, chopped
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30 grams mushrooms, chopped
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113 grams crab meat, chopped
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salt and pepper
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1 teaspoon sugar
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1 dessertspoon soy sauce
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2-3 tablespoons stock
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85 grams flour
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30 grams corn flour
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2 eggs, beaten
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water
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parsley
Method
1. Heat oil in a pan and fry the pork,
onions, celery, bamboo shoots, leek, mushrooms and crab meat
for 2 minutes.
2. Season with salt and pepper.
3. Add sugar, soy sauce and stock. Simmer for 8 minutes.
4. Remove and keep until needed.
5. Mix flour, corn flour, a pinch of salt and the eggs in a bowl. Then
little by little, add water, stirring
all the time until the
consistency of a fairly thin batter is reached.
6. Grease a small frying pan while cold, then heat it, pour a little
batter into it so that it just
covers the bottom and
cook on a very low heat for 2 minutes.
7. Turn out the pancake, cooked side up.
8. Put a little of the pork and vegetable mixture in the middle, roll
up the pancake, tuck in the ends
and seal them with a little
beaten egg.
9. Repeat this until all ingredients have been used
10. Deep fry the pancake rolls in oil for 3 minutes. Drain, garnish
with parsley and serve at once.
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