John Myers
Contents
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Ingredients
For the filling:
- 150 g Water
- 3 g Chicken broth, Kraft bouillon
- 5 medium-sized Shiitake mushrooms, dried
- 100 g Bean sprouts, fresh
- 40 g Carrot
- 50 g Cucumber
- 40 g Runner beans, green
- 1 tbsp Rice wine
- 2 tbsp Soaking water from the mushrooms
- 2 tbsp Tapiocameh
- Salt and pepper to taste
For the egg mass:
- 5 Eggs, size M
- 3 tbsp Wheat flour, type 405
- 23 tbsp Tapioca flour
- 4 tbsp Mushroom soaking water
- 2 tbsp Rice Wine, (Arak Masak)
For deep-frying:
- 1 liter Frying oil, fresh
To garnish:
- Grapes, fresh, dark blue
- Flowers and leaves
Instructions
- Bring the water to a boil and dissolve the chicken broth in it. Pour the hot broth over the dried shiitake mushrooms and leave to soak for 30 minutes. Gently squeeze off the soaking water and use up to 5 tbsp otherwise. Cut the hats of the mushrooms into thin strips. Halve strips longer than 2 cm crosswise. Discard the stems.
- Rinse the bean sprouts thoroughly and use them raw. Wash and peel the carrot and slice it crosswise into julienne strips. Wash the cucumber, cut in half lengthways, remove the grains and plan the appropriate amount with the julienne slicer. Wash the fresh green beans, cut off at both ends, removing any threads that may be present. Blanch for 5 minutes and cut across into pieces approx. 5 mm thick. Thaw frozen goods and cut to length as well.
- Mix all ingredients of the filling with 1 teaspoon salt and leave for 10 minutes. Then squeeze off the water with a fresh tea towel.
- Mix the tapioca flour and wheat flour with the rice wine and 5 tablespoons of the mushroom broth. Add the eggs and whisk until homogeneous. Season the egg mixture with salt and pepper. Keep 50 g of the egg mixture ready as a separate adhesive.
- Heat a 28-hole pan with a little oil. Add a fifth of the egg mixture and swirl to distribute it as thinly as possible. Fry on one side until the egg is solid and stable. Carefully slide the omelette out of the pan. Continue until all of the egg mass is used up.
- Spread the finished omelettes on the work surface and spread the filling flat on top. Leave an edge of approx. 2 cm free. Coat this edge with the adhesive, fold the edge inwards on the right and left over the filling and also coat the upper sides with the adhesive. Roll up the pancakes from bottom to top and press down firmly on the end.
- Heat the frying oil to 200 degrees in a wok or deep fryer and fry the rolled pancakes in portions for about 3 - 5 minutes until they are golden yellow and crispy. Remove the pancakes, drain and cut each roll into thirds diagonally. Arrange on a serving bowl, garnish and serve warm with chopsticks as a side dish.
