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Spring Onion Pancakes with Roasted Chicken in Peppermint Sauce
A spring onion pancake roulade is stuffed with shredded chicken, then drizzled with delightful Thai peppermint-basil sauce.
Ingredients
Spring Onion Pancakes with Roasted Chicken in Peppermint Sauce
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Yield
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Price of dish on Menu
Total Cost of Ingredients
RM0.0
Cost per Serving
Food Cost Margin
Spring Onion Pancake
Wheat Flour
/g
100.0 g
0%
Corn Flour
/g
30.0 g
0%
Spring Onion Puree
/g
50.0 g
0%
Whole Egg
/pc
3.0 pc
0%
Fine Salt
/g
15.0 g
0%
Ground Black Pepper
/g
15.0 g
0%
Peppermint Sauce
Fresh Thai Basil
/g
30.0 g
0%
Fresh Peppermint Leaves
/g
15.0 g
0%
Lady's Choice Real Mayonnaise 3L
/g
50.0 g
0%
Knorr Lime Flavoured Powder 400G
/g
40.0 g
0%
Tomatoes, sliced
/g
10.0 g
0%
Chervil (for garnish)
/g
10.0 g
0%
Protein & Vegetable
Shredded Chicken
/g
100.0 g
0%
Lettuce
/g
30.0 g
0%
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Spring Onion Pancake
-
Wheat Flour 100.0 g
-
Corn Flour 30.0 g
-
Spring Onion Puree 50.0 g
-
Whole Egg 3.0 pc
-
Fine Salt 15.0 g
-
Ground Black Pepper 15.0 g
Peppermint Sauce
-
Fresh Thai Basil 30.0 g
-
Fresh Peppermint Leaves 15.0 g
-
Tomatoes, sliced 10.0 g
-
Chervil (for garnish) 10.0 g
Protein & Vegetable
-
Shredded Chicken 100.0 g
-
Lettuce 30.0 g
Preparation
-
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.
-
Peppermint Sauce
- In a blender, combine all peppermint sauce ingredients and blend to a smooth sauce.
-
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.
