Cooking Instructions
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Step 1
Mix the
Vegetable Oil (30 mL)
and
Water (250 mL)
with the
Tapioca Starch (20 g)
and
Water (270 mL)
. Mix in the cold
All-Purpose Flour (30 g)
and
Rice Flour (200 g)
. Add the hot
Salt (6 g)
and stir until well combined.
Step 2
Leave the mixture to rest for 30 minutes.
Step 3
Finely slice the
Spring Onions (2)
and
Carrot (1)
.
Step 4
(Pre-)heat cooking space to 100°C with Steaming
Step 5
Grease the round baking trays with
Oil (as needed)
. Pour a small amount of batter into the baking tray – just enough to cover the bottom and make a thin crepe.
Step 6
Place the baking trays on to the wire shelf in the preheated cooking space. Steam.
Step 8
Steaming 100°C for 1 Mins
Step 9
Take the baking trays out of the cooking space and place 3
Crevetten (1 kg)
on each crepe. Continue to steam.
Step 11
Steaming 100°C for 7 Mins
Step 12
Leave the crepes to cool a little. Scatter the carrot and spring onion over the prawns. Fold the right and left sides of the crepe in, and roll up into a cylinder.
Step 13
Repeat the process until all the batter is used up. Arrange the rolls on a serving platter and reheat in the cooking space for 2 minutes before serving.
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