AuthorBiteSizedA delicious fusion of the Filipino Pancit Canton and Korean Gimmari!
In a pan, saute the red onion and garlic.
Once the aromatics are fragrant, add in the carrots. Cook for 2 mins.
Pour in the oyster sauce, soy sauce and shrimp broth. Boil then simmer for 5 mins
Stir in shrimps, red bell pepper and pancit canton. Cook until the noodles are tender. Add water if needed.
Season with salt and pepper then transfer to a bowl. Let it cool for 20 mins
Once the pancit is cooled, add about ¼ cup to a nori sheet then roll the sheet. Do this until all the pancit canton is used.
Cut the rolled pancit into 1-1 ½ inch length rolls.
Dip the rolls into the batter and fry untilgolden brown and crispy.
Strain excess oil. Transfer to a serving palte then serve with the dipping sauce
Combine everything until well mixed. Season with salt and pepper
Combine everything until well mixed. Season with salt and pepper
Ingredients
Directions
In a pan, saute the red onion and garlic.
Once the aromatics are fragrant, add in the carrots. Cook for 2 mins.
Pour in the oyster sauce, soy sauce and shrimp broth. Boil then simmer for 5 mins
Stir in shrimps, red bell pepper and pancit canton. Cook until the noodles are tender. Add water if needed.
Season with salt and pepper then transfer to a bowl. Let it cool for 20 mins
Once the pancit is cooled, add about ¼ cup to a nori sheet then roll the sheet. Do this until all the pancit canton is used.
Cut the rolled pancit into 1-1 ½ inch length rolls.
Dip the rolls into the batter and fry untilgolden brown and crispy.
Strain excess oil. Transfer to a serving palte then serve with the dipping sauce
Combine everything until well mixed. Season with salt and pepper
Combine everything until well mixed. Season with salt and pepper
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