Oat Crepe Roll With Kerabu Tuna
Enjoy this savoury crepe roll filled with aromatic kerabu and tuna fillings.
Oat Crepe Roll With Kerabu Tuna
Servings
2
servingsPrepare Time
20
minutesCooking Time
30
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.