Si Wa Wa
Si Wa Wa is a traditional Guizhou snack: thin crepes filled with colorful shredded vegetables, served with a sour and spicy dipping sauce. Refreshing and appetizing.
Ingredients
16 items- all-purpose flour 200g
- cold water 250ml
- carrot 1 (100g)
- cucumber 1 (100g)
- mung bean sprouts 150g
- kelp strips 50g
- tofu skin 1 sheet
- cilantro 2 sprigs
- soy sauce 2 tbsp
- black vinegar 3 tbsp
- chili oil 1 tbsp
- sesame oil 1 tbsp
- sugar 1/2 tsp
- garlic 2 cloves
- scallion 1 stalk
- white sesame seeds 1 tsp
Nutrition
Steps （8 steps）
Mix 200g flour and 250ml cold water; stir for 2 minutes until smooth. Let rest for 30 minutes.
Heat a pan over low heat, brush with oil. Pour 30ml batter, swirl to spread into a 20cm crepe.
Cook 30 seconds until edges turn golden, flip and cook 10 seconds until bubbles appear. Repeat with remaining batter.
Julienne carrot and cucumber. Blanch bean sprouts 10 seconds. Cook kelp, shred tofu skin, chop cilantro.
In a bowl, combine soy sauce, vinegar, chili oil, sesame oil, sugar, garlic, scallion, sesame seeds; add 50ml water.
Place a crepe flat, add 20g mixed vegetables in lower center. Fold bottom over, sides inward, leaving top open.
Arrange bundles on a plate, open side up; sprinkle with sesame seeds and scallion.
To eat, pick up a bundle, dip in sauce, and bite. Enjoy the chewy crepe and crunchy vegetables.
Tips
Make the crepes as thin and pliable as possible. Drain vegetables well to avoid soaking the crepe. Adjust dipping sauce vinegar and chili to taste. Add crushed peanuts for extra flavor if desired.
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