Preparation time: 4 hour
Cooking time: 30 minutes
Servings: 2
Ingredients
Batter: | ||
|---|---|---|
| 100 g | rice flour | |
| 18 g | tapioca flour | |
| 18 g | potato starch | |
| 290 g | water | |
| 1 tbsp | cooking oil | |
| 1 | QL Omega Egg | |
Filling: | ||
| 75 g | minced chicken | |
| 30 g | wood ear mushrooms, soaked and finely sliced | |
| 20 g | shallot, chopped | |
| ¼ tsp | salt | |
| ¼ tsp | black pepper | |
| 1 tsp | cooking oil | |
Dipping Sauce: | ||
| 2 tbsp | sugar | |
| 3 tbsp | warm water | |
| 1 tbsp | fish sauce | |
| 2 tbsp | lime juice | |
| 1 tsp | garlic, chopped | |
| 1 tsp | bird’s eye chillies, diced | |
Condiments: | ||
| 20 g | shallot, fried | |
| 40 g | bean sprouts, blanched | |
| 10 g | coriander leaves, chopped | |
Method
- To make the batter, in a mixing bowl, add in rice flour, tapioca flour, potato starch, salt, cooking oil and water together. Set the batter aside for 4 hours.
- To make the filling, season minced chicken with salt and pepper. Mix well and set aside for 10 minutes.
- In a pan, heat cooking oil and fry shallot until slightly golden. Add in chicken and mushroom and fry until cooked. Set aside.
- To make the dipping sauce, mix all ingredients together in a bowl.
- After the batter is fully rested, add QL Omega Egg in the batter. Mix well.
- In a tray, grease some cooking oil on the surface. Heat a non-stick frying pan over medium high, grease with some cooking oil.
- When the pan is hot, pour a ladle of batter. Tilt the pan to coat the bottom with an even round crepe. Cover and allow the crepe to steam for 1 minute. When the crepe turns translucent, remove from pan. Repeat the same for the rest of the batter.
- To assemble the dish, add filling onto the crepe and roll it. Slice the rice rolls into bite-size thick. Top it with fried shallot and bean sprouts.
- Serve hot with the dipping sauce.
QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.
