Vermicelli Pancake with Luffa, Beancurd, Bamboo Pith & Shiitake Mushroom
How can health-conscious diners fix their pancake cravings, without expanding their waistlines? The vermicelli pancake is the answer. And these tasty treats are even better when served with luffa, beancurd, bamboo pith and shiitake mushrooms.
Ingredients
Vermicelli
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Vermicelli, blanched & pat dry 600.0 g
Braised Vegetables
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Luffa, remove seed & slice into 1cm 300.0 g
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Beancurd Knot, soak in hot water 100.0 g
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Bamboo Pith, soaked & pat dry 10.0 g
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Shiitake Mushrooms, sliced 200.0 g
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Hot Bean Paste 40.0 g
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Water 315.0 ml
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Corn Flour 10.0 g
Before Serving
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Coriander Leaves 10.0 g
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Spring Onion, sliced 10.0 g
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Red Chilli, sliced 5.0 g
Preparation
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Vermicelli
- Heat up the wok with oil and pan fry the vermicelli till crispy.
- Season with Knorr Chicken Seasoning powder.
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Braised Vegetables
- Mix well 10g of corn flour and 15ml of water, set aside.
- Bring water to boil, add in hot bean paste and Knorr Vegetarian Seasoning powder.
- Add in all the vegetables and braise for 4 minutes
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Before Serving
- Plate crispy vermicelli, top it with braised vegetables.
- Garnish with coriander leaf, spring onion and red chili.
- Preheat deep fryer at 170°C.
