- Prepare the Dough:
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
- Gradually add boiling water while stirring continuously to form a dough.
- Add vegetable oil and knead the dough until it’s smooth. Cover and let it rest for about 30 minutes.
- Prepare the Filling:
- In a mixing bowl, combine the chopped Thai basil, mung bean sprouts, cooked ground pork or chicken, and chopped green onions.
- In a small bowl, mix together soy sauce, oyster sauce, fish sauce, sesame oil, sugar, and black pepper. Pour this sauce over the filling mixture and toss until well combined.
- Form Pancakes:
- Divide the rested dough into small balls. Roll each ball into a thin circle on a floured surface.
- Place a portion of the filling in the center of each dough circle.
- Fold and Seal:
- Fold the edges of the dough over the filling to create a semi-circle shape. Press and seal the edges.
- Pan-Fry:
- Heat vegetable oil in a skillet over medium heat.
- Carefully place the stuffed dough in the hot oil and pan-fry until golden brown and crispy on both sides.
- Serve:
- Once the Thai basil pancakes are crispy and golden, remove them from the pan and place them on a paper towel to absorb excess oil.
- Optional: Dipping Sauce:
- Prepare a simple dipping sauce by combining soy sauce, a splash of rice vinegar, and a pinch of sugar. Adjust according to your taste.
- Enjoy:
- Serve the crispy Thai Basil pancakes hot with the optional dipping sauce.
These Thai Basil pancakes are a delightful blend of crispy and savory, with the aromatic flavors of Thai basil enhancing the filling. They make for a great snack or appetizer, and you can customize the filling to suit your preferences.
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