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In a small bowl mix the 6 first ingredients and set aside.
In another bowl prepare the 4 eggs discarding two of the yolks and whisking until blended. Spread out a thin layer of the egg into a non-stick pan so that the result is a very thin "omelette" . Repeat the operation as you set aside the "crepes". Place some of the chicken mix spread out thinly onto the "crepe". Tightly roll the crepe using the beaten egg as a wash to seal the extremities.
Steam crepes for 20 minutes and slice diagonally in 1/2 in increments.
Variants : The groung chicken may be replaced by fish or shrimp put through the food processor. The key is that is mix is the "stuffing" for the crepe. * We recommend Kimlan brand soya sauces. |
| 1/2 lb ground chicken |
| 2 ts dark soya sauce* |
| 1 ts corn starch |
| 1 tbs rice alcohol |
| 1 ts sea salt |
| 4 chopped green onions |
| 4 eggs (2 yolks,4 whites) |
| 1 whole egg light beaten |