Oat Crepe Roll With Kerabu Tuna
Enjoy this savoury crepe roll filled with aromatic kerabu and tuna fillings.
INGREDIENTS (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)
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
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.
METHODS (KERABU TUNA)
- Pour in the tuna into a mixing bowl.
- Add in all other ingredient into the same bowl.
- Mix well and keep aside.
METHODS (ROLL)
- Laid out the crepe and fill with 2 tablespoons of the kerabu and roll it.
- Serve as snacks or at main meals.