Kai Yad Sai (alternative savoury pancake)
This alternative recipe from Saba makes the perfect savoury pancakes for two. The recipe gives you the expertise to cook at home. This delicious recipe for an egg pancake stuffed with stir fried minced chicken and prawns with snow peas, carrot, onion has been created by Saba executive chef Taweesak Trakoolwattana.
6 eggs
200g minced chicken breast
100g minced prawns
50g snow peas
50g small diced carrot
80g small diced onion
2dsp sunflower oil for egg pancake
3dsp sunflower oil for cooking
2 stalk coriander for garnish
2dsp soy sauce
4dsp tomato ketchup
1dsp oyster sauce
½ dsp black soy sauce
3dsp chicken stock or water
3cloves chopped garlic
¼ tsp ground white pepper
½ tsp sugar
Beat the eggs until smooth keep to one side. Use three small eggs per person.
Heat the non-stick pan to medium hot and add 1tbsp of oil. Pour the egg, rolling it slowly around the pan.
Make sure the mixture is flat and not lumpy. Cook each side for 30 seconds and keep to one side.
Bring the wok to medium heat add the oil and garlic. Stir until there is an aroma.
Add the minced chicken and prawns and stir for a minute.
Add snow peas, carrot and onion and stir for 30 seconds, season with soy sauce, oyster sauce, black soy sauce, sugar, ground white pepper and tomato ketchup.
Add chicken stock and stir until they are mixed well. Split into two portions and keep to one side.
Place the egg pancake on a plate and place the filling in centre. Wrap from the four sides to the middle and place another plate on top. Flick upside down. Garnish with coriander and serve with Thai Jasmine rice.
This recipe is courtesy of Saba, 26-28 Clarendon Street, Dublin 2. See www.sabadublin.com. Call 01 679 2000 or visit the restaurant to make a booking.
Serves
2
Main ingredients
Eggs, Chicken, Fish, Vegetables
Recipe Type
Dinner
Cuisine
Thai
Level of Difficulty
Easy
