Oat Crepe Roll with Kerabu Tuna

Oat Crepe Roll with Kerabu Tuna

OAT CREPE ROLL WITH KERABU TUNA

INGREDIENTS (OAT CREPE)

1 1/2 cup Captain Oats (Instant)
1/4 teaspoon salt
1 egg white
1 tablespoon powdered skimmed milk
1 1/2 cup water (for dilution)
1 teaspoon oil (for frying)

METHOD (OAT CREPE)

1. Mix ingredients in a blender except the oil and run until it becomes a smooth batter.
2. Use a nonstick pan under medium heat, glaze little oil on the pan.
3. Pour 4 tablespoon of the batter onto the pan and tilt with a circular motion to get smooth and even layer.
4. Cook until light brown for both side and put aside.
5. Repeat step 2-4 until the batter finished.

INGREDIENTS (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

METHOD (KERABU TUNA)

1. Pour in the tuna into a mixing bowl.
2. Add in all other ingredient into the same bowl.
3. Mix well and keep aside.

METHOD (ROLL)

1. Laid out the crepe and fill with 2 tablespoons of the kerabu and roll it.
2. Serve as snacks or at main meals