Mini Flatbreads with Truffle Gouda and Shrimp

Name: Mini Flatbreads with Truffle Gouda and Shrimp
Total time: 1200 s
Yield: Serves 1 serving
Ingredients: 1 2/3 cups Taiwanese egg pancake mix (about 200 grams); 1 1/4 cups water (about 300 ml); 1 egg; 9 medium white shrimp; 1 small handful arugula; 1 piece truffle Gouda cheese; Pomegranate vinaigrette

蘇廚 @cook_sukitchen

Didn't have Mexican tortillas, but I happened to have Taiwanese egg pancake mix at home, so I used that instead. It works just as well!

蘇廚 @cook_sukitchen

Didn't have Mexican tortillas, but I happened to have Taiwanese egg pancake mix at home, so I used that instead. It works just as well!

Saved

Ingredients

20 minutes

Serves 1 serving

1 2/3 cupsTaiwanese egg pancake mix (about 200 grams)
1 1/4 cupswater (about 300 ml)
1egg
9medium white shrimp
1small handful arugula
1 piecetruffle Gouda cheese
Pomegranate vinaigrette

Saved

Steps

20 minutes

1

Mix the egg pancake mix, 1 egg, and 1 1/4 cups (300 ml) water until smooth. Let the batter rest for 10 minutes.
2

Pour the batter into a pan to make flatbreads. If you have a mold, use it for perfectly round shapes. If not, just make them freeform.
3

Wash the arugula and dry it thoroughly using a salad spinner.
4

Cook the shrimp in a pan until done, seasoning with a little salt.
5

Place the cooked shrimp on the flatbreads. Use a paring knife to shave some truffle Gouda cheese on top, add a few arugula leaves, and drizzle with a little pomegranate vinaigrette.
6

Arrange on a plate and serve.