← Nouns Cooking · Chinese

Ingredients

• 90 g plain flour
• 60 g mung bean flour (or more plain flour)
• ½ tsp Salt
• 300 ml Water
• 8 square wonton wrappers
• 120 ml vegetable oil, for frying
• 4 Eggs
• 3 Spring onion, thinly sliced
• 1 handful Coriander (cilantro), chopped
• 4 tsp black or white sesame seeds
• 4 tbsp Hoisin sauce
• 4 tsp chilli oil or chilli garlic sauce

Method

1. Whisk the flours, salt and water into a smooth, thin batter and leave it for 10 min.
2. Heat the oil in a small pan and fry the wonton wrappers one or two at a time for about 30 seconds a side, until puffed and golden. Drain on paper. Pour the oil into a jug.
3. Heat a large non-stick frying pan over medium heat and wipe it with a little of the oil. Pour in a ladleful of batter and swirl it quickly to cover the base thinly. Cook for 1 minute until set.
4. Crack an egg onto the crepe, break the yolk and spread it all over with the back of a spoon. Scatter with spring onion, coriander and sesame. Cook for 1 minute until the egg has set.
5. Flip the crepe and cook for 30 seconds. Brush with hoisin and chilli, lay two crisp wontons in the middle, fold in the sides and then fold in half. Eat straight away and repeat with the rest.

Tips

• No wonton wrappers? Crushed prawn crackers or plain crisps give the same crunch.
• Hoisin is wheat-based; this is not a gluten-free dish.

Sources

Written in our own words after cross-checking these recipes:

Tasting Table Andy Cooks Red House Spice