Cooked - Zai • Oishi Mate (@oishimate) • Instagram Reel

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Zai • Oishi Mate (@oishimate) • Instagram Reel

1.0

Wrappers

500 g rice flour

50 g tapioca starch

50 g plain flour

130 g caster sugar

1 egg white

2 tsp vegetable oil

500 ml water

Spray oil

Filling

300 g fatty pork mince finely chopped

1 tsp white pepper

1 tsp salt

1 tsp chicken stock powder

1 egg yolk

50 g Asian shallots, finely chopped

3 spring onions (green part only), finely chopped

100 g carrot, grated

100 g sweet potato, grated

200 g taro, grated

25 g dried vermicelli, rehydrated & chopped

25 g dried wood ear mushrooms, rehydrated & chopped

2 tsp caster sugar

12 green prawns, peeled (tails on)

Butter lettuce, herbs and nuoc cham To serve

Clean an empty food tin and drill small holes around the base from the inside out so the batter flows evenly.
Whisk all wrapper ingredients into a thin, pourable batter.
Deep-fry at 170°C for 3-4 minutes until light golden and crisp.
Cut on the diagonal and serve with lettuce, herbs and nuoc Cham
Place wrapper lumpy-side down, spoon filling onto the lower half, add a prawn, fold sides in and roll tightly. Seal with water.
Mix all filling ingredients except prawns until well combined.
Heat a lightly oiled non-stick pan over medium heat. Fill the tin with batter and drizzle in a circular motion to form thin wrappers. Cook 20-30 seconds until just set (no flipping). Stack under a tea towel.

Course

Diets...

Category

Cuisine

Occasions

Season

Difficulty

Created 26 weeks ago

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