Oat Crepe Roll With Kerabu Tuna
Oat Crepe Roll With Kerabu Tuna
2
servings20
minutes30
minutesIngredients
- OAT CREPE
1 1/2 cup Captain Instant Oatmeal
1/4 teaspoon salt
1 egg white
1 tablespoon powdered skimmed milk
1 1/2 cup water (for dilution)
1 teaspoon oil (for frying)
- KERABU TUNA
1/2 cup tuna in water, drained
1/2 piece hard tofu (grilled & cut into thin slices
1/2 cup bean sprout
1/4 cup thinly julienned carrot
1/4 cup thinly sliced french beans
2 no thinly sliced shallot
2 no thinly sliced chili padi
1 stalk lemongrass, thinly sliced white part
1/2 stalk thinly sliced bunga kantan
1 tablespoon dried prawns (washed, toasted until crispy and coarsely ground)
1/4 cup toasted and coarsely ground groundnuts
1 tablespoon lime juice
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon sugar
Methods
- OAT CREPE
Mix ingredients in a blender except the oil and run until it becomes a smooth batter.
Use a nonstick pan under medium heat, glaze little oil on the pan.
Pour 4 tablespoon of the batter onto the pan and tilt with a circular motion to get smooth and even layer.
Cook until light brown for both side and put aside.
Repeat step 2-4 until the batter finished.
- KERABU TUNA
Pour in the tuna into a mixing bowl.
Add in all other ingredient into the same bowl.
Mix well and keep aside.
- ROLL
Laid out the crepe and fill with 2 tablespoons of the kerabu and roll it.
Serve as snacks or at main meals.
