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Shallot crepe rolls with pork

  • 0:10 Prep
  • 0:45 Cook
  • 6 Servings

Ingredients

  • 150g (1 cup) plain flour
  • 250ml (1 cup) milk
  • 2 eggs, lightly whisked
  • 3 shallots, trimmed, thinly sliced
  • 1 teaspoon sesame oil
  • 3 (about 450g) Pork Porterhouse Steaks
  • 60ml (1/4 cup) hoisin sauce
  • Light olive oil spray

Method

  • 1
    Sift the flour into a large bowl. Make a well in the centre.Whisk the milk and egg in a jug. Add to the flour, whisking constantly until a smooth batter forms. Stir in the shallot and oil. Cover. Place in the fridge for 30 minutes to rest.
  • 2
    Meanwhile, preheat oven to 200°C. Combine the pork and 2 tablespoons of the hoisin sauce in a bowl. Place a wire rack on a tray lined with baking paper. Place the pork on the rack and bake in oven for 7 minutes each side. Set aside for 5 minutes to rest. Thinly slice.
  • 3
    Heat a non-stick frying pan over medium-high heat. Spray with oil. Pour 80ml (1/3 cup) of the batter into the pan. Cook for 2-3 minutes or until bubbles appear on the surface and the crepe is golden underneath.Turn and cook for a further 2 minutes. Transfer to a plate. Repeat to make 6 crepes.
  • 4
    Spread crepes with the remaining hoisin sauce. Arrange pork along the centre of the crepes. Roll up to enclose. Halve. Serve hot or at room temperature.

Source: taste.com.au

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