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Categories:
eggs rice flour salt sugar vegetable oil shiitake mushrooms shrimp ham bean sprouts scallions basil mint
Viewed: 62 - Published at: 6 years agoIngredients
- 2 eggs
- 13 cup rice flour, available at Asian specialty stores
- Pinch salt
- 1 teaspoon sugar, preferably superfine
- 2 tablespoons plus 2 teaspoons vegetable oil
- 6 shiitake mushrooms, stems removed and finely sliced
- 1/4 pound cooked, peeled small shrimp
- 3 pieces thinly sliced lean cooked ham, julienned
- 1/2 cup bean sprouts
- 1/4 cup thinly sliced scallions
- 2 tablespoons finely sliced basil leaves
- 2 tablespoons finely sliced mint leaves
Method
- In a medium-size bowl, lightly whisk the eggs.
- Then whisk in the rice flour, 3/4 cup of water, salt and sugar.
- Set aside for 10 minutes.
- Strain the batter through a fine mesh sieve to remove any lumps.
- In a 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat.
- Add the mushrooms, and cook, stirring, until just softened, about 3 minutes.
- Remove from the pan, and set aside.
- Return the skillet to the stove, and raise the heat to high.
- Add 1 tablespoon of oil, and heat until very hot.
- Pour in half the rice-flour batter, and swirl it quickly around to coat the pan evenly.
- Add half of the mushrooms, and cook, covered, for 1 minute.
- Remove lid and add half the shrimp, ham, bean sprouts and scallions.
- Cook, uncovered, until pancake is golden brown and crispy, about 4 to 5 minutes more.
- Use a spatula to loosen the edge of the pancake, and carefully slide it out onto a serving plate.
- Return the pan to the heat, and add the remaining tablespoon of oil.
- Pour in the remaining batter, and cook the second pancake in the same manner, using the remaining mushrooms, shrimp, ham, bean sprouts and scallions.
- Transfer the pancake to another plate.
- Garnish the pancakes with the basil and mint, cut into wedges and serve immediately with soy sauce dip (see recipe).
