Sole and Leek Pancake Rolls
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 eggs
- ⅔ cup Rice flour
- vegetable oil
- 1 Leek (rinsed, cleaned, quartered lengthways, chopped into 8cm strips, a little white reserved)
- 3 cups white Cabbage (rinsed, cleaned and chopped into broad strips)
- 18 ozs Sole fillet
- ¼ tsp Chili flakes
- 2 Tbsps Plum sauce
- 1 Tbsp Oyster sauce
- Garnish
- reserved Leeks (cut into tiny strips)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Tablespoon, 2 Small plates, 1 Measuring cups, 1 Teaspoon, 1 Blender, 1 Glass
Preparation steps
1.
Whisk the eggs with about half the rice flour, a little salt and a little water to make a smooth batter.
2.
Make thin pancakes in a skillet, oiling the pan each time.
3.
Set aside a little of the white leek for the garnish. Blanch the remaining leek and white cabbage in salted water for around 2-3 minutes. Drain and divide between the pancakes.
4.
Lightly salt the sole filets and chop into 2 cm wide strips. Toss in the remaining flour and fry in 2-3 tbsp of hot oil in a non-stick skillet for around 4 minutes until a deep golden brown.
5.
Remove from the pan and divide the fish between the pancakes.
6.
Roll the pancakes up, slice in half and arrange on plates.
7.
Throw the chili flakes into the skillet and deglaze with 3-4 tbsp of water.
8.
Stir in the plum sauce and oyster sauce and season with salt.
9.
Drizzle the sauce over the pancake rolls and serve garnished with the reserved leek strips.
