Gluten-free Shanghai tacos
Gluten-free Shanghai tacos
Dose amount
4
kplTacot
⅓ tsp ksantaania
½ tsp salt
2 dl water
1 egg
3-4 chopped spring onion stalk
oil for frying
- Fillings
loop salad
fried halloumi
red cabbage
chilli mayonnaise
hoisin sauce (make sure gluten-free)
red chilli
coriander
Mica blocks
Preparation
- Mix the rice flour, salt and xanthan gum in a bowl.
- Break the texture of the egg in a separate bowl and add the chopped spring onion stems and water.
- Add the flour mixture to the liquids and mix well. The dough should be thick.
- Fry the tacos in an oiled pan over medium heat. Place about 1 dl of the dough in the pan and use a spoon to press the dough into a circle. Fry the tacos for about half a minute at a time per side and flip. Repeat flipping until the taco is cooked (about 3 minutes).
- Fill the ready-made tacos with fillings and enjoy!
Iina Sarkama | Iinabites
