Sri Lankan Chinesse Rolls

Ingredients

Crepes:

• ⁠250g all purpose flour

• 1 lage egg

• 1 3/4 cups water

• 1 tsp salt

• Pinch of tumeric

Tuna and Potato Filling:

• 3 medium potatoes, cut into 3/4” cubes and steamed

• 2 medium onions, sliced

• 1 tbsp each ginger and garlic

• 1/8 tsp cumin

• 2 green cardamom pod

• Add the following to taste:

Salt, Pepper, Curry Powder, Aromat, Chilli

Powder,

• 2 cans of tuna

• 3-4 curry leaves

Directions

Crepes:

• Ina blender add the water FIRST, then add the flour, egg, salt, tumeric. Blend until smooth, then strain. Set aside while prepping other ingredients.

• After, or while prepping other ingredients, place non-stick pan on lowest burner on highest heat. Spread a thin layer of oil in pan and preheat. Once hot, add an 1/4 of batter and cook until first side is done, flip once then remove. (NOTE: Make sure not to let batter pool in the centre while cooking crepes. Cook on higher heat for less time, rather than lower heat for more time.)

•⁠

Tuna Potato Filling:

• Steam/Boiled potatoes. Coarsely mash the potatoes.

Tuna (other any other protein) preparation,

•⁠When I prepare this mix, a couple of table spoons of oil in Sautée pan, medium heat.

•⁠I start with a few cumin and cardamoms (I count them to make sure I remove all of them later, because biting into them is not a great experience 😄),

•⁠add a piece of cinnamon.

•⁠Then curry leaves, onions, garlic and ginger, Sautée for a couple of minutes till fragrant

•⁠Remove cardamom, cloves and cinnamon and any curry leaves you can find

•⁠add finely chopped green Chilli

•⁠after onions are translucent, Add the Tuna, or de-boned and flaked canned jack mackerel

•⁠add curry powder, Chilli powder (amounts depends on audience)

•⁠sautee well, add the mashed potatoes and mix. Taste for salt and pepper

•⁠let the mix cool down completely.

•⁠place a couple of tablespoons of mix on the Crepes,

•⁠roll like a miniature burrito, the end stuck with a bit of flour paste.

•⁠Then the 3 station crumbing procedure. Roll in flour, dust off excess, drop into beaten egg, coat well, drain off excess, drop into bread crumbs, roll to coat well.

•⁠When all are coated, keep in refrigerator for 15mins to half hour, for breading to properly stick. Take out and shake off any loose crumbs

•⁠deep or shallow fry to a golden brown.

•⁠serve with Chilli sauce, tomato sauce or ketchup