mercoledì 18 luglio 2012

Crepes stuffed in the China Sea (CHINA)

Traveling ... in cuisine from around the world: China - to discover the flavors of rice and fish.

Crepes stuffed in the China Sea (CHINA)
( This recipe is Nuxia )

This Chinese formula is really easy to prepare, if you're lucky enough to find ready-made Chinese rice crepes. But if like me, you want to prepare yourself, I designed a very easy recipe, but it also involves the use of wheat flour, this is because the recipes prepared exclusively with rice flour on the internet and if they are thousands, but considering that the rice flour contains no gluten, if you can not find a ground not too fine, c 'is the risk of break in the kitchen. I then created my own personal recipe, which minimizes the risk of cooking and taste much rice. Moreover, the final dish is very light and delicate, my advice (and season with soy sauce), is to match it with a salad of lettuce, endive, to complete the meal.

Ingredients for 4 people:

For the crepes with rice:
130g wheat flour 00
20g rice flour
250g rice milk drink
2 eggs
salt to taste.
soybean oil or olive oil as an alternative

For the filling:
5 to 6 large potatoes in their skins
300g Prawns
100g of cream of crab
1 teaspoon lemon juice
1/2 teaspoon curry powder
A few fresh chives
salt and pepper to taste
1 egg yolk

For the fish broth:
1 -2 carrot
2 stalks of celery
1 small white onion

In a saucepan, boil the potatoes with water. Meanwhile, clean the shrimp, without throwing heads.
In a pot and a half liters of water, cleaned and peeled carrots, cut in half the onion and celery. Add the shrimp heads and salted. Put the pot on the stove and cover with a lid. Cook. Steam clean the shrimp. Or pass them in a pan with a little water and cook for 1 to 2 minutes maximum.
Preparing Crepes: Beat eggs with a whisk, slowly add the flour and a little rice milk, alternating between the two mixtures, one until the ingredients. You will get a smooth batter without lumps. Add a pinch of salt at the end. Oil a small skillet with oil from crepes, heat on the stove and cook a small amount of batter at a time. Will be obtained which will be baked omelettes of small (maximum for a couple of minutes), from both sides. Check for doneness by inserting a fork of potatoes on their surface, if you sink your fork into the potato, it means that they are cooked. Turn off and remove the potatoes from the heat. Drain and pass the potatoes under running cold water to cool quickly. Check the stock of fish where the water will be reduced approximately by half would mean that it is ready. Remove from heat. Peel the potatoes and go with the potato masher. Then add a ladle of fish stock and stir to obtain smooth-bodied. Add the shrimp, cream of crab and curry. Finally add salt and pepper. Take a small amount of the compound and insert it at the center of crepes. Then close the bag with some crepes in chives. Place in a baking tray lined with baking paper. Brush the surface of the pancake with egg slightly beaten. Turn the oven, grill mode. Place the crepes in the oven nice and warm, and let them brown the surface, for a few minutes. Serve with soy sauce.
Recipe of the 16/07/2012

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