Preparation
2½ tbsp tapioca starch
200 g rice starch
4 tbsp plain flour
1 tsp salt
2 tbsp vegetable oil
250 ml cold water
270 ml hot water
Mix the tapioca starch and rice starch with the flour and salt. Mix in the cold water and vegetable oil. Add the hot water and stir until well combined.
Leave the mixture to rest for 30 minutes.
1 kg prawns
fresh, peeled and deveined
2 spring onions
1 carrot
Oil
Finely slice the spring onions and carrot.
(For)varm ovnrummet til 100°C i Dampning
Grease the round baking trays. Pour a small amount of batter into the baking tray – just enough to cover the bottom and make a thin crepe.
Place the baking trays on to the wire shelf in the preheated cooking space. Steam.
Sæt retten ind
Dampning 100°C i 1 Min.
Take the baking trays out of the cooking space and place 3 prawns on each crepe. Continue to steam.
Sæt pladen ind
Dampning 100°C i 7 Min.
Leave the crepes to cool a little. Scatter the carrot and spring onion over the prawns. Fold the right and left sides of the crepe in, and roll up into a cylinder.
Repeat the process until all the batter is used up. Arrange the rolls on a serving platter and reheat in the cooking space for 2 minutes before serving.
Tips
The more round baking trays you have, the quicker you will be making the crepes.
Other kinds of vegetables such as sweet pepper and soya bean sprouts can be used instead.
Serve with sweet soy sauce on the side for dipping.
Yderligere oplysninger
Oprettet den
12.04.2023
