Spicy Asian Chicken Crepe

Preparation Time 25 minutes
Cooking Time 10 minutes
Standing/Marinating 30 minutes
Serves 6 portions
spicy asian chicken crepe
600g chicken breast Basting sauce:
6-8 spring onion, sliced down the centre 3cm Fresh Ginger
A bunch of Fresh coriander, whole 30ml peanut oil
About 200g of cucumber 60ml sweet chilli sauce
Hoisin sauce per crepe 30 ml teriyaki sauce
6 crushed garlic cloves 15ml sugar
Crepes: 1 large fresh chilli, seeded and chopped
250g flour 10ml tomato paste
5ml baking powder Sea Salt and ground pepper to taste
1 egg Serving sauce:
350ml cup water Peanut coriander and sweet chilli dressing


List 1:

  1. Slice the chicken breast and soak in a bowl with the basting sauce for at least ½ hour.
  2. Heat 2ml peanut oil in a crepe pan and pour enough in to make a small crepe. Cook until golden brown. Set aside to keep warm.
  3. Place the crushed garlic cloves in a frying pan over medium heat. Add the chicken breast in the sauce until all the pieces have cooked through. Be careful not to overcook.
  4. Julienne the veg and set aside.

Assemble the crepe as follows:

  1. Spread the hoisin sauce on the back of a spoon and wipe the crepe with this.
  2. Place some spring onion, cucumber, coriander and chicken in the crepe and fold over twice, to make a triangle.

To Serve

  1. Serve with peanut coriander and sweet chilli dressing in a bowl or smeared on the plate.