MUNG BEAN SOUFFLE PANCAKES

SERVES TWO TO THREE

INGREDIENTS:

2 cups mung beans,soaked overnight in cold water

1 tbsp pine nuts

2 tbsp sweet rice flour

3 oz beef flank,sliced

7 oz prawns, peeled and finely chopped

1 tbsp vegetable oil,plus extra for shallow frying

1 button (white) mushroom,thinly sliced

1/2 onion,thinly sliced

1/2 cucumber, seeded and sliced

1/2 cup cabbage kimchi,thibly sliced

3 spring onions ,thinly sliced

1 red chili,shredded

salt and ground black pepper

FOR THE MARINADE

1 tsp mirin or rice wine

1/2 tsp grated fresh root ginger

1 tsp dark soy sauce

1 garlic clove,crushed

1/2 tsp sesame seeds

1 tsp sesame oil

ground black pepper

FOR DIPPING SAUCE

4 tbsp dark soy sauce

2 tsp rice vinegar

1 spring onion,finely chopped

1. Drain the mung beans and return them to the bowl (without any water). Roll the beans between the palms of your hands to remove the skins. Add plenty of water and the skins wil float. Skim off and discard these skins> Rinse the beans thoroughly.

2.Place the peeled beans in a food processor or blender with the pine nuts and pou in 1/2 cup water. Blend well until the mixture becomes a thick,coarse milky paste.

3. Transfer the bean paste to a large bowl and then add the rice flour and 1 tsp salt. Gradually mix the flour and salt into the bean paste until it is thoroughly incorporated.

4. put the beef into a large bowl. Pour over the mirin or rice wine. Add the ginger,soy sauce,garlic,sesame seeds and oil for the marinade,with black pepper to taste. Mix well to coat all the pieces of beef. Cover,refrigerate and leave to marinate for about 20 minutes, to allow the beef to absorb and develop all the flavours.

5. Season the prawns with salt and pepper and set aside. combine all the dipping sauce ingredients in a small serving bowl and set aside.

6.Coat a frying pan with vegetable oil and heat over a medium heat. Add the beef,mushroom and onion,and stir-fry until the meat has browned. Next, add the cucumber,cabbage kimchi and spring onions. Toss the ingredients in the pan and remove from the heat.

7. heat a little oil in a frying pan and add a spoonful of the bean paste, spreading it into a small pancake. Spoon a little of the beef mixture on to to the middle of the pancake, with some shredded chili and spoonful of chopped prawns. Use a spatula to press the ingredients flat on to the pancake, and fry until golden underneath. Turn and cook until golden on the second side.

8. make pancakes until the batter and topping mixtures are finished. arrange the fritters on a large serving platter and serve with the soy dipping sauce.

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