Post by A D on Apr 13, 2006 11:25:05 GMT 3
Ingredients:
1 cup corn flour
1 medium size carrot, julienned
1/2 cup spring onion, finely chopped
1/2 cup cabbage, julienned
1/2 cup beans, finely chopped
1/2 cup capsicum, julienned
A pinch ajno motto (optional)
1 teasthingy garlic finely chopped
2 teasthingy soya sauce
1 tablesthingy oil + for deep frying
1 teasthingy pepper powder
Add shredded Chicken or Shrimps or both or omit the meat for a veg spring roll
Method: Make a batter out of corn flour and a half cup of water. Leave for an hour and then mix again. With this batter, make a thin pancake in a shallow frying pan. Remove once cooked and keep it aside. Heat one tablesthingy oil in a pan and add garlic. Saute it and then add all cut vegetables and saute for a while. Mix in the soya sauce, ajno motto, salt, and white pepper powder. Remove and keep the vegetable mix over the pan cake and roll out. Add chicken and/ or shrimps as per your liking. Seal the edges with the remaining batter. Fry in the oil until light brown and cut into desired shapes. Serve with Schezuan sauce.
1 cup corn flour
1 medium size carrot, julienned
1/2 cup spring onion, finely chopped
1/2 cup cabbage, julienned
1/2 cup beans, finely chopped
1/2 cup capsicum, julienned
A pinch ajno motto (optional)
1 teasthingy garlic finely chopped
2 teasthingy soya sauce
1 tablesthingy oil + for deep frying
1 teasthingy pepper powder
Add shredded Chicken or Shrimps or both or omit the meat for a veg spring roll
Method: Make a batter out of corn flour and a half cup of water. Leave for an hour and then mix again. With this batter, make a thin pancake in a shallow frying pan. Remove once cooked and keep it aside. Heat one tablesthingy oil in a pan and add garlic. Saute it and then add all cut vegetables and saute for a while. Mix in the soya sauce, ajno motto, salt, and white pepper powder. Remove and keep the vegetable mix over the pan cake and roll out. Add chicken and/ or shrimps as per your liking. Seal the edges with the remaining batter. Fry in the oil until light brown and cut into desired shapes. Serve with Schezuan sauce.