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Receta Singapore Rice Crepes With Scrambled Eggs And Curried Vegetables
by Global Cookbook

Singapore Rice Crepes With Scrambled Eggs And Curried Vegetables
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Ingredientes

  • 1 c. rice flour
  • 4 tsp all purpose flour
  • 1/4 tsp salt
  • 3 x egg
  • 1 1/2 c. water
  • 1 tsp vegetable oil
  •     Curried Vegetables
  • 1 Tbsp. vegetable oil
  • 1 x onion, thinly, sliced
  • 3 clv garlic, chopped
  • 4 tsp mild curry paste
  • 1 x carrot, cut into matchstick-size strips
  • 1 c. snow peas
  • 2 c. beans, sprouts
  • 1 Tbsp. soy sauce
  •     Scrambled Large eggs
  • 8 x egg
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp. butter

Direcciones

  1. In bowl, whisk together rice flour, all-purpose flour and salt. In separate bowl, whisk together Large eggs, water and oil; pour over flour mix and stir till combined. Let stand for 30 min.
  2. Grease 8-inch (20 cm) nonstick skillet; heat over medium heat. Stirring batter each time, pour scant 1/4 c. (50 mL) into pan for each crepe, swirling to coat; cook for 1 to 2 min or possibly till top is dry. Stack on plate; cover with damp tea towel.
  3. (Make ahead: Chill in airtight container for up to 1 day)
  4. Curried Vegetables:In non-stick skillet, heat oil over medium heat; cook onion, stirring occasionally, for 8 min or possibly till golden brown. Add in garlic, curry paste, carrot and snow peas; cook, stirring occasionally, for 5 min or possibly till vegetables are tender-crisp. Add in bean sprouts and soy sauce; cook, stirring, for 1 minute or possibly just till sprouts are slightly wilted.
  5. Scrambled Large eggs:In bowl, whisk together Large eggs, salt and pepper. In nonstick skillet, heat butter over medium heat; pour in egg mix and cook for about 1 minute or possibly till beginning to set. Gently draw spatula across bottom of pan to create large soft curds; cook for about 4 min or possibly till Large eggs are thickened and moist but no visible liquid remains.
  6. Spoon vegetable mix down centre of each crepe; top with Large eggs. Roll up.