Description
Jian Bing is a classic Chinese street food featuring thin, savory crepes filled with egg, scallions, and flavorful sauces, layered with crispy deep-fried wonton crackers, fresh coriander, and lettuce. This recipe combines a delicate crepe batter with crunchy toppings and spicy bean paste for an authentic and satisfying meal perfect for breakfast or any time of the day.
Ingredients
Scale
Crackers
- 16 ready-made wonton wrappers
- Cooking oil, for deep-frying
Crepe Batter
- 70 g all-purpose flour (½ cup)
- 40 g wholemeal flour (¼ cup)
- 300 ml water (1¼ cup)
Crepe Toppings and Filling
- 4 eggs
- 4 teaspoon toasted sesame seeds
- 4 teaspoon finely chopped scallions
- 4 teaspoon soybean paste
- 4 teaspoon chili garlic sauce
- Coriander leaves, to taste
- Lettuce leaves, to taste
Instructions
- Fry the Crackers: Brush a thin layer of water on a wonton wrapper, then stick another on top. Use a rolling pin to press them tightly together. Cut two lines in the middle of the layered wrapper. Repeat this process to make eight pairs of wrappers. Heat oil in a wok or pot to 180°C (360°F). Gently slide in the wonton wrappers and fry until lightly browned on one side, then flip to fry the other side. Avoid overcooking. Remove and drain on paper towels.
- Mix the Batter: In a mixing bowl, combine the all-purpose flour and wholemeal flour. Gradually pour in water while stirring until the batter is smooth and lump-free.
- Make the Crepes: Heat a non-stick frying pan over medium-low heat until warm to the touch. Pour ¼ of the batter into the pan and tilt to evenly coat the surface. When the batter sets with no visible liquid, crack an egg over the crepe. Break the yolk with the back of a spoon and spread it evenly. Sprinkle sesame seeds and chopped scallions on top.
- Flip the Crepe: When the crepe firms and can slide easily, carefully slide it onto the inside of a large lid, then invert it back into the pan to cook the egg side lightly. Turn off the heat after flipping to allow residual heat to finish cooking.
- Assemble the Dish: Brush the crepe with soybean paste and chili garlic sauce. Add fresh coriander and lettuce leaves as desired. Place two pieces of fried wonton crackers in the center. Fold the crepe over to wrap all ingredients and serve immediately.
- Make in Advance: The fried crackers can be made in advance and stored in an airtight container for up to 4 days once cooled. The crepe batter can be refrigerated overnight; stir well before cooking.
Notes
- Use ready-made wonton wrappers for authentic texture and ease.
- Maintain oil temperature around 180°C (360°F) for perfect frying.
- Alternative sauces such as hoisin sauce or sweet bean sauce can be used instead of soybean paste for different flavor profiles.
- Adjust chili garlic sauce quantity to control spiciness.
- Fresh coriander and lettuce add a refreshing contrast but can be omitted based on preference.
