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Spring Onion Pancake

  • Wheat Flour 100 g
  • Corn Flour 30 g
  • Spring Onion Puree 50 g
  • Whole Egg 3 pc
  • Fine Salt 15 g
  • Ground Black Pepper 15 g

Peppermint Sauce

  • Fresh Thai Basil 30 g
  • Fresh Peppermint Leaves 15 g
  • Tomatoes, sliced 10 g
  • Chervil (for garnish) 10 g

Protein & Vegetable

  • Shredded Chicken 100 g
  • Lettuce 30 g
  1. Spring Onion Pancake

    • Combine all pancake ingredients. Ensure well mixed.
    • In a pan, ladle pancake mix onto a non stick pan and ensure that the mix is spread throughout the pan forming a thin layer.
    • Set aside to cool before use.
  2. Peppermint Sauce

    • In a blender, combine all peppermint sauce ingredients and blend to a smooth sauce.
  3. Protein & Vegetable

    • Prior to serving, take a piece of pancake and place a layer of lettuce and shredded chicken, drizzle with the prepared sauce and wrap it up.
    • Before serving, cut to appropriate size.