Crispy Rice Pancakes with Spicy Cottage Cheese Cream
Baking and Desserts | Chinese cuisine
⏳ Time
35 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Crispy Rice Pancakes with Spicy Cottage Cheese Cream
Ingredients
- Rice - 5.3 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Scallions - 1 bunch
- Parsley - ½ bunch
- Radish - 1 bunch
- Cottage cheese - 8.8 oz
- Milk - 3 tablespoons
- Canned Corn - 1 can
- Carrot - 2 pieces
- Chicken Egg - 4 pieces
- Curry - ½ teaspoon
- Vegetable Oil - 3 tablespoons
Step by Step guide
Step 1
Rinse the rice, boil it in salted water until cooked, drain in a colander, and let the water drain off.
Step 2
Wash the herbs, dry them, and chop them.
Step 3
Peel the radish and cut it into strips.
Step 4
Mix the cottage cheese with milk and half of the green onion. Season with salt and pepper.
Step 5
Wash the carrots, peel them, and grate them on a coarse grater.
Step 6
Drain the corn in a colander and let it drain.
Step 7
Mix the rice with the eggs, add the carrots, corn, remaining onion, and parsley. Season the resulting batter with salt and curry.
Step 8
Fry the pancakes in hot vegetable oil in batches. Keep them warm.
Step 9
Serve the cottage cheese cream separately in a sauceboat.
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