Mr.Abrar (BCT&CA 6th SEM) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts. IIHMCA has selected him as the Chef of the Day.
Ingredients
Crêpe Batter:
250 gms Rice flour
50 gms Corn flour
8 ml Sugar
5 gms Salt
4 gms Turmeric powder
250 ml Coconut milk
115 ml Water
Filling
25 ml Vegetable oil, divided
20 gms Onions, chopped
2 nos Garlic cloves, minced,
250 gms Lean chicken, shredded
20 ml Fish sauce, to taste
salt to taste
300 gms Mung bean sprouts
4 nos lettuce leaves, or as needed
Method
Make the crêpe batter: Mix rice flour, corn flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.
Make the filling: Heat 25 ml oil in a large skillet over medium-high heat. Add chopped onions and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shredded chicken; sauté until cooked through and opaque. Add stock to cook it through. Season with fish sauce and salt. Transfer filling to a bowl.
Preheat the oven to 200 degrees F (95 degrees C).
Wipe out the skillet and reheat over medium heat. Add remaining oil. Stir crêpe batter and pour a ladle full into the hot skillet, swirling to coat the bottom. Slow cook till it firms and comes of the skillet.
Lay a spoon full of chicken filling on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crêpe over and slide onto an oven-safe plate.
Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, chicken, and bean sprouts
Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.
