Spicy filled pancake
easy
25 mins
25 mins
Ingredients
- 30 g Flour
- 3-4 Tbsp fizzy mineral water
- 1 egg (size M)
- 7-10 Tbsp Salt
- 1 small zucchini
- 50 g Bean sprouts
- 125 g Poultry liver
- 3 TABLESPOONS Oil
- 7-10 Tbsp white pepper
- 1-2 TABLESPOONS Soy sauce
- 1/2 TEASPOON dark sauce thickener
- 7-10 Tbsp Parsley
Directions
- 1
Whisk flour, mineral water, egg and 1 pinch of salt to a smooth pancake batter and let it swell. Wash and clean the zucchini and cut into thin slices. Wash, sort and drain the bean sprouts. Clean and wash the liver, dab dry with kitchen paper and cut into strips. Heat 1 tablespoon of oil in a non-stick frying pan and fry the liver briefly, turning it over. Season with salt and pepper and remove. Fry the zucchini and sprouts in the hot oil, turning them over. Deglaze with 3 tablespoons of water and 1-2 tablespoons of soy sauce. Steam for about 3 minutes. Thicken liquid with sauce thickener. Add roasted liver and let it simmer at low heat. Heat the remaining oil and bake a pancake in it until golden brown. Slide onto a plate, place the vegetable-liver stuffing on one half, fold over the other half and garnish with parsley
- 2
Plate: Valkyrie
- 3
Fork: Henkel's twin movement
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