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- 120 GRAM FLOUR
-
3 EGGS
-
BUNCH OF GREEN ONIONS
- 2 RED PEPPERS, cut
in very thin strips
- 50 GRAM BEAN SPROUTS
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- 200 GRAM SPINACH, chopped
- 1/4 CABBAGE, chopped
- 1 SMALL EGGPLANT, cut
- 1/2 CUCUMBER, sliced
- 100 GRAM TOFU, in cubes
- 2 EGGS, hard boiled and sliced
- SHRIMP CRACKERS
- 50 GRAM PEANUTS
- 3 TBSP TAMARIND PULP
- 2 RED CHILLIES, chopped finely
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Mix the flour and eggs with 1/2
cup of water and salt and pepper to taste to a batter. Heat oil in a frying pan.
Dip the onions and the peppers in the batter and put them in the frying pan, in
a parallel way. Distribute the bean sprouts over the mixture and pour the batter
on top. Fry 4 minutes on low heat, turn the pancake around and fry three minutes
more. Serve with
chili sauce.
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Stir fry
the egg plant three minutes. Take it out of the pan and stir fry the tofu
three minutes on high heat. Mix the spinach, cabbage, eggplant, cucumber and
tofu. Grind the peanuts very fine. For the dressing, stir 1/2 cup of water,
tamarind pulp, peanuts and chillies well together and pour over the
vegetables. Toss the salad and distribute eggs and shrimp crackers on top.
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