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Tuna Pancake Wraps
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Posted by:jrt
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Ingredients
For the pancakes:
125 grams (4 ounces) flour or rice flour
¼ teaspoon salt
1 egg
300 ml or ½ pint milk
Butter or oil for frying
For the tuna filling:
1 onion, finely chopped
1 green chili, finely chopped
1 ½-inch piece of ginger, finely chopped
3 garlic cloves, finely chopped
¼ bunch of coriander, finely chopped
1 tbsp malt vinegar
Salt and black pepper
390 grams of drained tin tuna or fresh cooked tuna
Directions
- Sift the flour and salt into a bowl. Add the egg, and beat with a wooden spoon, adding the milk gradually.
- Heat a little butter or oil in a 7-inch frying pan until very hot, running it around to coat the sides of the pan.
- Pour in a little batter, rotating the pan at the same time, until enough batter is added to give a thin coating.
- Cook until the pancake begins to curl around the edges. Flip it over, and fry on the other side until golden brown. Transfer pancakes to a warm plate, cover and set aside.
- Fry the onion, chili, ginger and garlic in a frying pan with a little oil. Put aside to cool.
- Add the coriander to the mixture, along with malt vinegar and sprinkle with salt and black pepper. Add the tuna and mix together.
- Put two tablespoons of the filling on each pancake and fold into square parcels or into rolls.
- Serve with a slice of lime.
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