Spiced Noodle Pancakes Recipe
 The delicate rice noodles puff up in the hot
oil to give a fabulous crunchy bite that melts in the mouth. For maximum
enjoyment, serve the golden pancakes as soon as they are cooked and savor
the subtle blend of spices and wonderfully crisp texture.
Ingredients: (Serves 4)
150 g/5 oz dried thin rice noodles
1 fresh red chili, finely diced
10 ml/2 teaspoons garlic salt
5 ml/1 teaspoon ground ginger
¼ small red onion, very finely diced
5 ml/1 teaspoon finely chopped lemon grass
5 ml/1 teaspoon ground cumin
5 ml/1 teaspoon ground cilantro (coriander)
Large pinch of ground turmeric
Salt
Vegetable oil, for frying
Sweet chili sauce, for dipping
Method:
Roughly break up the noodles and place in a
large bowl. Pour over enough boiling water to cover, and soak for 4-5
minutes. Drain and rinse under cold water. Dry on kitchen paper. Transfer
the noodles to a bowl and add the chili, garlic salt, ground ginger, red
onion, lemon grass, ground cumin, cilantro and turmeric. Toss well to mix,
and season with salt.
Heat 5-6 cm/2-2½ inch oil in a wok. Working in
batches, drop tablespoons of the noodle mixture into the oil. Flatten
using the back of a skimmer and cook for 1-2 minutes on each side until
crisp and golden. Lift out from the wok. Drain the noodle pancakes on
kitchen paper and serve immediately with the chili sauce for dipping.
Happy Cooking,
Carol |
