Oat Crepe Roll With Kerabu Tuna

Enjoy this savoury crepe roll filled with aromatic kerabu and tuna fillings.

INGREDIENTS (OAT CREPE)

Instant Oatmeal

1 1/2 cup Captain Instant Oatmeal

Salt

1/4 teaspoon salt

Eggs

1 egg white

Powdered Skimmed Milk

1 tablespoon powdered skimmed milk

Water

1 1/2 cup water (for dilution)

Oil

1 teaspoon oil (for frying)

INGREDIENTS (KERABU TUNA)

Tuna

1/2 cup tuna in water, drained

Tofu

1/2 piece hard tofu (grilled & cut into thin slices

Bean Sprout

1/2 cup bean sprout

Carrots

1/4 cup thinly julienned carrot

French Beans

1/4 cup thinly sliced french beans

Shallot

2 no thinly sliced shallot

Chili Padi

2 no thinly sliced chili padi

Lemongrass

1 stalk lemongrass, thinly sliced white part

Torch Ginger

1/2 stalk thinly sliced bunga kantan

Dried Prawns

1 tablespoon dried prawns (washed, toasted until crispy and coarsely ground)

Groundnut

1/4 cup toasted and coarsely ground groundnuts

Lime

1 tablespoon lime juice

Pepper

1/2 teaspoon pepper

Salt

1/4 teaspoon salt

White Sugar

1/4 teaspoon sugar

METHODS (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.

METHODS (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.

METHODS (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.

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