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🍽️ Chinese Pancakes with Leek and Plaice Fillets

369 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 100 g Rice Flour
• Salt
• Vegetable Oil
• 1 Stalk Leek
• 200 g Cabbage
• 500 g Sole Fillet
• 0.25 tsp Chili Flakes
• 2 tbsp Plum Sauce
• 1 tbsp Oyster Sauce

Instructions

1. 1. Whisk the eggs with half of the rice flour, a pinch of salt, and a little water to form a smooth batter.
2. 2. Add a little oil to a pan.
3. 3. Fry thin egg pancakes one after the other.
4. 4. Wash the leek and trim the ends.
5. 5. Cut the leek lengthwise into quarters.
6. 6. Slice the leek into strips about 8 cm long.
7. 7. Wash the white cabbage leaves.
8. 8. Remove tough stems from the white cabbage.
9. 9. Cut the white cabbage into thick strips.
10. 10. Set aside some white leek greens for garnish.
11. 11. Slice the leek greens very thinly.
12. 12. Blanch the remaining leek together with the white cabbage in salted water for 2-3 minutes.
13. 13. Drain the vegetables well.
14. 14. Distribute the vegetables over the egg pancakes.
15. 15. Wash the plaice fillets.
16. 16. Pat the fillets dry.
17. 17. Season the fillets lightly with salt.
18. 18. Cut the fillets into strips about 2 cm wide.
19. 19. Coat the fish strips in the remaining flour.
20. 20. Fry the fish strips in 2-3 tablespoons of hot oil in a non-stick pan for about 4 minutes until golden brown.
21. 21. Remove the fish from the pan.
22. 22. Place the fish on the egg pancakes.
23. 23. Roll up the egg pancakes.
24. 24. Halve the rolls.
25. 25. Distribute the rolls on plates.
26. 26. Add the chili flakes to the pan.
27. 27. Deglaze the pan with 3-4 tablespoons of water.
28. 28. Stir in the plum sauce and oyster sauce.
29. 29. Season the sauce with salt.
30. 30. Drizzle the sauce over the rolls.
31. 31. Garnish the rolls with the remaining leek.

Nutrition per serving

• kcal: 369
• Protein: 29 g · Fett/Fat: 16 g · Carbs: 28 g