Fried Pork Sauce

This recipe creates savory, crispy rice flour pancakes stuffed with a savory filling of pan-fried pork, shrimp, straw mushrooms, and bean sprouts. The batter is made from rice flour, water, eggs, salt, and sugar, resulting in a delicate, crisp exterior that contrasts beautifully with the tender, umami-rich filling. These pancakes are a delightful international dish, perfect for a quick lunch, an appetizer for gatherings, or a unique twist on dinner. They are best served hot and fresh, accompanied by a simple soy sauce dip to enhance the flavors. The combination of textures and savory ingredients makes this a satisfying and flavorful meal that is surprisingly easy to prepare with common pantry staples.

Cooking Method: Frying, Stir Frying

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 2

Calories: 1871.1

Description

This recipe creates savory, crispy rice flour pancakes stuffed with a savory filling of pan-fried pork, shrimp, straw mushrooms, and bean sprouts. The batter is made from rice flour, water, eggs, salt, and sugar, resulting in a delicate, crisp exterior that contrasts beautifully with the tender, umami-rich filling. These pancakes are a delightful international dish, perfect for a quick lunch, an appetizer for gatherings, or a unique twist on dinner. They are best served hot and fresh, accompanied by a simple soy sauce dip to enhance the flavors. The combination of textures and savory ingredients makes this a satisfying and flavorful meal that is surprisingly easy to prepare with common pantry staples.

Ingredients

11/4 Cups (150 g) rice flour
11/4 Cups (310 ml) water
2 Eggs, beaten
1/4 teaspoons Salt
1 teaspoons Sugar
2 Tablespoons oil
1/2 cups (40 g) straw mushrooms, thinly sliced
8 Fresh medium shrimp (about 7 oz/200g) , poached for 30 seconds until just
5 Strips pork or bacon, pan-fried until cooked and thinly sliced
1 cups (50 g) bean sprouts
2 Spring onions, sliced

Directions

1
Mix the rice flour, water, eggs, salt, and sugar in a bowl until a smooth batter is obtained.
2
Set the batter aside for 10 minutes, then strain it to remove any lumps.
3
Heat 1 tablespoon of the oil in a wok or skillet over high heat.
4
Grease the sides of the pan, add 1/2 cup of the batter, and turn the wok or skillet to obtain a thin round layer of batter.
5
Top the batter with some sliced mushrooms, then cover the wok or skillet and pan-fry for about 1 minute, taking care not to scorch the bottom.
6
Remove the cover, add some shrimp, pork slices, bean sprouts, and spring onion on top, and continue to pan-fry the pancake until golden brown and crispy, about 2 minutes.
7
Remove from the heat and repeat the process to pan-fry all the pancakes.
8
Serve the pancakes hot with a bowl of soy sauce dip on the side.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1871.1kcal

% Daily Value *
Total Fat 65.1g101%
Saturated Fat 19.5g98%
Cholesterol 361.5mg121%
Sodium 8244.1mg344%
Total Carbohydrate 198.5g67%
Dietary Fiber 14.3g58%
Sugars 7.7g
Protein 121.3g243%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the filling, ensure the pork or bacon is cooked through and thinly sliced before adding to the pancake.

The shrimp should be poached for just 30 seconds until just cooked, peeled, and deveined before use.

You can serve these pancakes with fresh lettuce leaves and fragrant herbs such as perilla (shiso) for added freshness.

If the batter is too thick, add a little more water; if too thin, add a little more rice flour.

Keywords: rice flour, pancake, pork, shrimp, mushrooms, bean sprouts, crispy, savory, filling, wok, skillet, soy sauce, egg, batter, appetizer, lunch, international, quick

Read it online: https://www.chefs-mate.com/recipe/fried-pork-sauce-10/