Yield: Serves 4
Active time: 30 minutes
Total time: 45 minutes (includes sauce preparation and crepe assembly time)
The technique: This is an easy and quick snack that can be prepared in minutes.
The payoff: It’s like hawaii in a handroll.
Tip: Add a sunny-side up egg to the crepe for an egg-lishcious start to the day!
4 sheets MasterChef Crepe
4 pieces Chicken breast
3 tsp Soy sauce
2 Eggs, lightly beaten
Salt and pepper to taste
Lemon pineapple sauce
3 Tbs crushed Pineapple
Juice from 1 lemon
1 tsp Ginger, finely shredded
150ml Pineapple juice
1 Tbs Sugar
1 tsp Sesame oil
1 tsp Corn flour dissolved in 1 Tbs water
Marinate chicken with soy sauce, salt and pepper for 20 minutes. Dip each chicken breast in egg then coat with breadcrumbs and deep fry until golden brown and cooked. Allow to cool, cut into slices and set aside.
For lemon pineapple sauce
Combine sauce ingredients except corn flour solution in small saucepan. Bring to boil and turn down heat to simmer. Add in cornstarch solution and mix well.
Bring to boil again and simmer until sauce thickens. Remove from heat and allow to cool. Add in crushed pineapple.
To serve, spread 1 tsp of sauce on each crepe, place a few slices of chicken in the middle and roll. Drizzle with more lemon pineapple sauce and serve.
Master Chef 奶油香蛋皮 4片