Dan Bing Taiwanese omelette
Inspired by Matt Tebbutt’s trip to NYC, this East Asian egg pancake is best sliced into rolls and dipped into a sweet, fiery sauce.
Ingredients
For the crêpe batter
- 100²µ/3½´Ç³ú strong white flour
- 1 egg, beaten
- salt and freshly ground black pepper
For the filling
- 2 eggs, beaten
- 6 basil leaves, shredded
- 1 tsp sesame oil
- 1–2 tbsp Taiwanese soy paste
For the dipping sauce
- 1 tbsp oyster sauce
- ½ tbsp black vinegar
- 1 tbsp sriracha
- 2 tbsp runny honey
- 2 tbsp soy sauce
- 1 tsp sesame oil
For the garnish
- 2 spring onions, finely sliced
- 6 small basil leaves
Method
First, make the crêpe batter. Combine the bread flour, beaten egg and 200ml/7fl oz water in a large bowl, then season and set aside.
Combine the filling ingredients in another bowl. Set aside.
Put all the sauce ingredients into a small saucepan. Set the pan over a high heat and cook for 2–3 minutes until reduced to a coating consistency. Set aside.
To assemble, pour a ladle of crêpe batter into a hot, non-stick frying pan, over medium heat. Move the batter around the pan and pour out the excess. The pancake will cook pretty much immediately. Now pour in the filling mixture and smooth out to form a thin layer. Sprinkle in the basil and some of the Taiwanese soy paste. Roll up and slice into four pieces. Repeat this process to make a second omelette.
Dress with the dipping sauce and garnish with finely sliced spring onions and tiny basil leaves.