Smoked Tuna Jianbing
Jianbing is a popular street food enjoyed in China. One of the best parts about eating jianbing is the textural surprise from the crispy fried wonton when you take a bite into the soft and fluffy egg crepe. Fishwife Smoked Tuna is a great filling here, adding a smokey, savory element.
75g all-purpose flour
35g whole wheat flour (or mung bean flour, if available)
1 tbsp ground bean sauce (can find this at Asian grocers)
1 tbsp hoisin sauce
Fishwife Smoked Albacore Tuna
Romaine lettuce, chopped
Black sesame seeds, for garnish
Neutral oil, for frying
10-12 in. nonstick pan
Small pan to fry wonton wrappers
Heat neutral oil in a small pan until the oil reaches 375°F. Add wonton wrappers and fry until golden brown, about one to two minutes. Remove from pan and cool on a paper towel.
Prepare sauce by mixing equal parts ground bean sauce and hoisin sauce. If you cannot find ground bean sauce, hoisin sauce works fine too.
Whisk all-purpose flour, whole wheat flour (or mung bean flour if using), and water in a medium bowl. The consistency of the batter should look similar to heavy cream.
Preheat the nonstick pan on medium-low heat. Add oil. Ladle batter onto the pan and quickly swirl the pan to spread the batter. The batter should cover the whole surface of the pan. Turn the heat to medium-high. Once the batter sets and starts to puff up, crack an egg onto the crepe and scramble immediately. Sprinkle black sesame seeds and scallions. Once the egg is set, flip the crepe.
Turn the heat down to low and spread sauce over the jianbing. Add Fishwife Smoked Albacore Tuna, lettuce, fried wonton wrapper, and chili oil. Crack the wonton into pieces so it is easier to fold the jianbing. Fold the sides on top of the fillings. Cut in half. Enjoy immediately!