Happy Pancake Tuesday!

Happy Pancake Tuesday

Our head chef Tao has created a Thai savoury pancake recipe with a twist!

Serves 2 people

Ingredients

6 eggs                                                                4 dsp tomato ketchup

200g minced chicken breast                         2 dsp soy sauce

100g minced prawns                                   1 dsp oyster sauce

50g snow peas ½ dsp black soy sauce

50g carrot, diced                                             ¼ tsp ground white pepper

80g onion, diced                                              3 dsp chicken stock or water

2 dsp sunflower oil (for egg pancake)          ½ tsp sugar

3 dsp sunflower oil (for cooking)

2 stalks of coriander, to garnish

3 cloves garlic, chopped

Cooking Method:

1. Beat the eggs until smooth. Split into two portions (for two pancakes) and keep to one side.
2. Heat the non-stick pan to a medium heat and add 1dsp of oil. Pour the eggs slowly into the pan, making sure the egg spreads around so that it will create a thin pancake. Cook each side for 30 seconds and keep to one side.
3. Bring the wok to a medium heat, add the oil and garlic and stir until there is an aroma.
4. Add the minced chicken and prawns, stirring for one minute.
5. Next, add snow peas, carrots and onions and stir for 30 seconds.
6. Season with soy sauce, oyster sauce, black soy sauce, sugar, ground white pepper and tomato ketchup.
7. Add the chicken stock and stir until it’s mixed well.
8. Place the egg pancake on a plate and place the filling in the middle of each pancake.
9. Fold the egg pancake from the corners to the middle, place another plate on top and turn upside down.
10. Garnish with coriander and serve with Thai Jasmine rice.