Stuffed Pancake

Ingredients list for Stuffed Pancake

• ¾ cup Rice flour
• ¾ cup Coconut milk
• 3 Eggs beaten
• to taste Salt
• to cook pa Oil
• Filling
• 1 tablespoon Oil
• ½ teaspoon Ginger finely chopped
• ½ teaspoon Garlic finely chopped
• 2 small Onion finely chopped
• ¼ cup Bean sprouts
• 6-8 Mushrooms chopped
• ½ cup Tinned crabmeat chopped
• ½ cup White sauce
• ¼ teaspoon Dark soy sauce
• to taste Salt
• 2 teaspoons Crushed black peppercorns
• Coating
• 2 Eggs
• ½ cup Refined flour (maida)
• 1 cup Dried breadcrumbs

Method

1. To make batter, put rice flour in a bowl, add coconut milk, eggs and salt and mix well to make a thick batter.
2. Heat a little oil in a non-stick pan, pour a ladleful of batter and spread into a pancake. Cook till the underside turns golden. Flip and cook till the other side is also done. Use the remaining batter to make more pancakes.
3. To make filling, heat one tablespoon oil in another non-stick pan, add ginger, garlic and onions and sauté for a minute.
4. Add beansprouts, mushrooms and crabmeat and toss well.
5. Add white sauce, soy sauce, salt and crushed peppercorns and mix well. Cook for five to seven minutes.
6. Place a portion of the filling in the centre of each pancake, bring the edges together and seal to make a square shaped pancake.
7. Heat sufficient oil in a kadai.
8. Break eggs into another bowl and beat. Spread refined flour and breadcrumbs on two different plates.
9. Coat the stuffed pancakes with refined flour, dip in egg and finally coat with breadcrumbs.
10. Slide into hot oil and deep-fry till golden brown and crisp all over. Drain on absorbent paper.
11. Arrange on a serving plate and serve hot.

Nutrition Info