Rice pancakes with stir-fried vegetables and peanut sauce

Name: Rice pancakes with stir-fried vegetables and peanut sauce
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Cuisine: Asian
Ingredients: For the pancakes; Sea salt and black pepper; 80g jasmine rice; 1 tbsp vegetable oil, plus extra for greasing; 125g plain flour; For the peanut sauce; 80g crunchy peanut butter; 1 tbsp garlic and ginger paste; 1 tbsp soy sauce; ½ tbsp sweet or hot chilli sauce, to taste; Juice of ½ lime (optional); For the stir-fry; 2 tbsp vegetable oil; 350g mixed stir-fry vegetables; 1 small handful coriander; To serve; Lime wedges; 2 spring onions, trimmed and finely sliced; 1 fresh chilli, finely chopped

6 steps

Prep:50minCook:45min

These simple rice pancakes are a great standby supper, not least because you can fill them with whatever you fancy; they also freeze well. The idea is to use the starchy rice-cooking liquid in the pancakes, to give them a slightly glutinous quality. I’ve used a ready-made stir-fry mix, because it works out well economically, but use your own favourite vegetable combination. If you wish, add some chicken, prawns or tofu, too, though that would obviously increase the cost of the dish.

Updated at: Thu, 17 Aug 2023 00:02:39 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories440.6 kcal (22%)

Total Fat20.9 g (30%)

Carbs53.4 g (21%)

Sugars6.3 g (7%)

Protein11.6 g (23%)

Sodium673.4 mg (34%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

sea salt

black pepper

80gjasmine rice

1 Tbspvegetable oil

plus extra for greasing

125gplain flour

80gcrunchy peanut butter

1 Tbspgarlic and ginger paste

1 Tbspsoy sauce

½ Tbspsweet chilli sauce

or hot, to taste

0.5lime

Juice of, optional

2 Tbspvegetable oil

350gmixed stir-fry vegetables

1 small handfulcoriander

lime wedges

2spring onions

trimmed and finely sliced

1fresh chilli

finely chopped

Instructions

Step 1

Bring a pan of salted water to a boil, add the rice, turn down the heat and simmer for 12 minutes. Drain the rice thoroughly, reserving the liquid, return the rice to the pan, leave to steam for three minutes, then set aside to cool down.

Step 2

Meanwhile, make the peanut dressing. Put the peanut butter in a bowl, stir in 30ml boiling water, or enough to loosen it to a stirrable consistency, then mix in the garlic and ginger paste, soy sauce and chilli sauce. Season to taste and squeeze in some lime juice, too, if you like.

Step 3

Once the rice liquid is cold, measure out 225ml (top up with water and/or milk,if need be), then whisk in the vegetable oil. Whisk the flour and a little salt in a bowl, make a well in the centre, pour in the liquid and mix to make a batter. Leave to sit for five minutes.

Step 4

Put a little oil in a medium-sized frying pan on a medium heat, then pour in enough batter to cover the base in a thin layer, a bit like a crepe. Once it’s set underneath, flip it over and cook on the other side, then put on a tray, cover with foil and keep warm in a low oven while you cook the remaining batter.

Step 5

Once all the pancakes are made, put a little vegetable oil in a large frying pan, then tip in the cooked rice and stir-fry on a high heat until it’s crisp and brown in places. Add the vegetables, season generously with salt and stir-fry until wilted and slightly caramelised. Toss through two thirds of the peanut sauce and the chopped coriander.

Step 6

Serve the pancakes and stir-fry with the remaining peanut sauce, lime wedges, spring onions and chilli on the side, as well as any other accoutrements you fancy. I like to cover half a pancake with some of the stir-fry, scatter over some spring onions and chilli, squeeze over some lime and fold over the other half of the pancake.