Egg Pancake Salad Wrappers (Nonya Popiah) Recipes

Ingredients :

2 eggs

1/2 tsp salt

1 tsp vegetable oil, plus a little for frying

115g plain (all purpose) flour

300ml water

1 iceberg or bib lettuce

115g bean sprouts

Filling

3 tbsp vegetable oil

1 piece fresh ginger, 12mm long, peeled and chopped

1 clove garlic, crushed

1 small red chili, seeded and finely chopped

1 tbsp rice or white wine vinegar

2 tsp sugar

115g giant white radish, peeled and grated

1 medium carrot, grated

115g Chinese leaf or white cabbage, shredded

2 shallots, or 1 small red onion, thinly sliced

Method :

Brush the eggs into a bowl, add the salt, vegetable oil and flour and stir until smooth. Do not over mix. Add the water a little at a time and strain into a jug. Allow the batter to stand for 15-20 minutes. Moisten a small non-stick frying pan with vegetable oil and heat. Cover the base of the pan with batter and cook for 30 seconds. Turn over and cook briefly. Stack the pancakes on a plate, cover and keep warm. Heat the oil in a large wok, add the ginger, garlic and chili and fry gently. Add the vinegar, sugar, white radish, carrot, Chinese leaf and shallots. Cook for 3-4 minutes. Serve with the pancakes and salad.

One of Indonesia's favorite snack foods, pancakes are assembled according to taste and dipped in various sauces.

Makes 90 ml

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