Crispy rice pancakes with spicy curd cream
4 servings
35 minutes
Crispy rice pancakes with spicy cottage cheese cream are an original dish of Chinese cuisine that embodies the harmony of textures and flavors. Crunchy on the outside and tender on the inside, these pancakes are made from rice, carrots, and corn, with their rich taste complemented by fragrant herbs and curry. The spicy cottage cheese cream with radish and green onion adds freshness and a slight sharpness to the dish. Such pancakes are popular in Chinese street food, served hot, crispy, and with various sauces. This is a great dish for breakfast or a snack and a wonderful addition to the main table. Each serving is filled with the warmth of home cooking and hints of Eastern spices, creating a true gastronomic experience.
1
Rinse the rice, boil in salted water until cooked, drain in a sieve, and let the water drain.
- Rice: 150 g
- Salt: to taste
2
Wash, dry, and chop the greens.
- Spring onion: 1 bunch
- Parsley: 0.5 bunch
3
Clean the radish and cut it into strips.
- Radish: 1 bunch
4
Mix the cottage cheese with milk and half of the green onion. Add salt and pepper.
- Curd cheese (tvorog): 250 g
- Milk: 3 tablespoons
- Spring onion: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
5
Wash, peel, and grate the carrot on a coarse grater.
- Carrot: 2 pieces
6
Drain the corn in a sieve and let it dry.
- Canned sweetcorn: 1 jar
7
Mix rice with eggs, add carrots, corn, leftover onions, and parsley. Season the resulting dough with salt and curry.
- Rice: 150 g
- Chicken egg: 4 pieces
- Carrot: 2 pieces
- Canned sweetcorn: 1 jar
- Spring onion: 1 bunch
- Parsley: 0.5 bunch
- Salt: to taste
- Curry powder: 0.5 teaspoon
8
Fry the pancakes in hot vegetable oil in batches. Place in a warm place.
- Vegetable oil: 3 tablespoons
9
Serve the cottage cheese cream separately in a sauceboat.
