Pancake cones with Asian chicken filling

Name: Pancake cones with Asian chicken filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Flour; 3 Eggs (size M); 3/8 l Milk; 2 TABLESPOONS Sesame seed; 7-10 Tbsp Salt; 300 g Carrots; 1 red onion; 1 can(s) (314 ml) Bamboo shoots in strips; 1 Roman salad heart; 300 g Chicken filet; 1 TABLESPOON + 4 Tsp sunflower oil; 6 TABLESPOONS Chili sauce for chicken; 1/2 bunch Coriander

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Flour
3 Eggs (size M)
3/8 l Milk
2 TABLESPOONS Sesame seed
7-10 Tbsp Salt
300 g Carrots
1 red onion
1 can(s) (314 ml) Bamboo shoots in strips
1 Roman salad heart
300 g Chicken filet
1 TABLESPOON + 4 Tsp sunflower oil
6 TABLESPOONS Chili sauce for chicken
1/2 bunch Coriander

Directions

1
Mix flour, eggs, milk, sesame seeds and 1/2 teaspoon salt to a smooth dough. Leave to swell for 20-30 minutes. In the meantime peel, wash and cut carrots into strips. Peel onion and cut into strips.
2
Pour the bamboo shoots into a sieve and drain. Clean the salad, cut it in half lengthwise and cut into strips. Wash the meat, dab dry and cut into strips. Heat 1 tablespoon of oil.
3
Fry the meat for about 5 minutes, turning once. After 3 minutes add carrots, onion and bamboo. Season with chilli sauce. Wash coriander, shake dry, pluck leaves from the stalks and chop coarsely.
4
Fold lettuce, sprouts and coriander, except for something to garnish, into the hot vegetable mixture. Keep warm. Heat 1 teaspoon of oil in a medium-size frying pan. Spread 1/4 of the batter in the pan and bake the pancake until golden brown on both sides.
5
Bake 4 pancakes one after the other. Arrange the vegetables on the pancakes, form into bags and sprinkle with the remaining coriander.