Chinese Pancakes with Leek and Shark Fillet

Ingredients

• 2 Eggs
• 100 g rice flour
• Salt
• vegetable oil
• 1 stalk leek
• 200 g cabbage
• 500 g shark fillet
• 0.25 tsp Chili flakes
• 2 tbsp plum sauce
• 1 tbsp oyster sauce

Instructions

1. 1.

   Beat the eggs with about half of the rice flour, a pinch of salt and a splash of water into a smooth batter. Add a little oil to a pan and bake thin pancakes one after another.

2. 2.

   Wash, trim and quarter the leek lengthwise, cutting it into ~8 cm strips. Wash and trim the cabbage leaves, cutting them into thick strips as well. Set aside some white leek for garnish, slicing it very thinly. Blanch the remaining leek with the cabbage in salted water for 2–3 minutes. Drain well and spread on the pancakes.

3. 3.

   Wash, pat dry, lightly salt the shark fillet and cut into ~2 cm wide strips. Dredge in the remaining flour and fry in 2–3 tbsp hot oil in a non‑stick pan for about 4 minutes until golden brown. Remove from the pan and place on the pancakes, roll up, halve, and arrange on plates. Add chili flakes to the pan and deglaze with 3–4 tbsp water. Stir in plum sauce and oyster sauce, season with salt. Drizzle over the rolls and garnish with the remaining leek before serving.