Feel free to replace the minced chicken with some silken tofu to turn this into a vegetarian dish.
Serves: 2
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tsp olive oil
- ½ carrot, finely diced
- ½ onion, finely diced
- 1 knob ginger, finely grated
- 100g minced chicken
- 1 tbsp tamari sauce
- ½ stalk lemongrass, outer leaves removed & inner core finely diced
- 1 egg
- ⅓ cup white rice flour
- Handful fresh coriander leaves
- Extra knob ginger, thinly sliced
Method
- Heat olive oil in small frypan and add carrot, onion and ginger. Sauté for 5 mins then add chicken mince, tamari and lemongrass. Cook for further 5 mins, then set aside.
- Add water to large frypan and place bamboo steamer on top. Place piece of greaseproof paper in base of bamboo steamer.
- Add egg and rice flour to bowl and beat together until combined. Gently spoon batter onto greaseproof paper, creating small pancake. You should be able to fit approx. 3 into one steamer. Make pancake as thin as possible.
- Place a tsp chicken mixture into centre of each pancake and cover steamer with lid. Steam for 3 mins, then remove from heat.
- Serve in bamboo steamer topped with fresh ginger and coriander.
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