Plato principal
Crispy Rice Paper Pancakes with Chili Crisp Dipping Sauce
25 minPara 1Nutri-Score C€
C
25 min
25 minCrispy Rice Paper Pancakes with Chili Crisp Dipping Sauce
lo que necesita
Ingredientes
red cabbage (shredded)Frutas y verduras180 g- green onion (chopped)Frutas y verduras3 piezas
white onion (sliced)Frutas y verduras60 g
carrot (shredded)Frutas y verduras2 piezas
mozzarella cheese (shredded)Lácteos75 g
sesame oil (for the filling)Despensa15 ml
salt (to taste)Especias1 g
white pepper (to taste)Especias1 g- rice paperDespensa2 piezas
olive oil (for the pan)Despensa10 ml
soy sauce (for the sauce)Despensa45 ml- spicy chili crisp (for the sauce)Despensa22 ml
water (for the sauce)Otro22 ml- sesame oil (for the sauce)Despensa15 ml
- rice vinegar (for the sauce)Despensa15 ml
sesame seeds (for the sauce)Frutos secos y semillas5 g
por ración
Nutrición
604kcal
- Carbohidratos
- 48 g
- Proteínas
- 22 g
- Grasas
- 36 g
lo que usará
Utensilios
Bol
Sartén
Pincel de cocina
Espátula
paso a paso
Preparación
- Paso 1
Prepare the vegetables
- Chop the red cabbage.
- Shred the carrots.
- Slice the white onion.
- Chop the green onions.
- Paso 2
Make the filling
- Put the cabbage, carrot, white onion and green onion in a bowl.
- Add the shredded mozzarella.
- Season with sesame oil, salt and white pepper.
- Mix everything together.
- Paso 3
Build the pancake
- Brush olive oil into a pan over medium-high heat.
- Lay a sheet of rice paper in the pan and let it soak up the oil.
- Add the filling and press it down while it fries on one side.
- Dip the second rice paper briefly in warm water, let it drip, and place it on top.
- Press down firmly so it sticks to the filling.
- Paso 4
Fry until crispy
- Flip the pancake.
- Fry on each side until golden and crispy.
- Paso 5
Mix the dipping sauce
- Combine the soy sauce, chili crisp, water, sesame oil, rice vinegar and sesame seeds.
- Paso 6
Serve
- Cut the pancake and dip it in the sauce.
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