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Oriental Egg Wrap Recipe

Oriental Egg Wrap is a popular Asian Snack
Author :
 
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Snack Recipe
Cuisine :
Asian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 8 - eggs
  • 50 ml (1/4 cup) - mirin or dry sherry
  • 30 ml (2 tbsp) -sugar
  • 2 ml (1/2 tsp) - salt
  • 45 ml (3 tbsp) = corn-starch
  • 45 ml (3 tbsp) - cold water
  • vegetable spray
  • 650 ml (2.25 cups) - hot steamed oriental vegetables or your favourite steamed vegetables
  • How to Make Oriental Egg Wrap:

    1. In a large bowl, beat together eggs, mirin, sugar and salt. Set aside. In a small bowl, blend together corn-starch and water.
    2. Combine corn-starch mixture with egg mixture.
    3. Spray a 20 or 23 cm (8 or 9-inch) non-stick skillet with vegetable spray.
    4. Heat over medium heat.
    5. Pour about 75 ml (1/3 cup) egg mixture into hot skillet.
    6. Rotate pan several times so batter covers the bottom of pan.
    7. Cook for about 1 minute or until top is set.
    8. Loosen edges, turn over and cook for a few seconds longer.
    9. Remove onto wire rack to cool.
    10. Repeat procedure until all batter is used.
    11. Fill each wrap with about 75 ml (1/3 cup) hot steamed vegetables.
    12. Roll up and serve.



     

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