Pasta salad with Vietnamese style pork
by
108 recipes
Crispy pancakes with chicken and asian salad
ingredients
servings
2
Rice flour
70 grams
Cornflour
1 teaspoon
Turmeric
to taste
Skimmed milk
60 mL
Water
2 spoons
Chicken breast
80 grams
Carrots
1 half
Soya beans sprouts
20 grams
Fresh mint
2 leafs
Natural sea salt
to taste
Black pepper
to taste
Lowfat white yogurt
50 grams
Soy sauce
1 teaspoon
Lime juice
1 teaspoon
Honey
1 teaspoon
Dried coriander
1 teaspoon
Chili powder
to taste
Red cabbage
20 grams
single courses from world
Crispy pancakes with chicken and asian salad
Crispy pancakes with chicken and asian salad
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This recipe is based on roast chicken cut into small pieces, placed inside a delicious golden pancake and is simply too good!
preparation
step 1
To prepare the crispy pancake, mix together the flour, cornstarch, turmeric, milk and water in a medium bowl until all is well mixed. Cover with clear film and place in the refrigerator for 30 minutes to rest.
step 2
In the meantime, to prepare the sauce, mix together the yogurt, the tamari or soy sauce, lime juice, honey, chili (if used) and coriander in a small bowl.
step 3
Heat a non-stick pan over medium-high heat. Pour a ladle of batter into the pan. Cook the pancake for 3-4 minutes or until bubbles begin to form on the surface and the bottom is golden.
step 4
Using a spatula, turn the pancake and cook for another 1-2 minutes or until golden and crisp. Transfer it to a plate and set it aside. Repeat with the remaining batter until exhausted.
step 5
To serve, stuff one half of the pancake with chicken, cabbage, carrot, bean sprouts and mint leaves. Season with the yogurt sauce, salt and pepper to taste and close the pancake so that the filling does not come out.
