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Parsley Coral Tuile:

Course Main Course
Author Student Chefs Carl Jaan Carbo and Bryan Lee Li from Pius X Career Centre

Ingredients

  • 2 bunches of blanched parsley stems removed
  • 100 ml (100 g) water
  • 1 tbsp (15 g) flour
  • 1 tsp (5 g) salt
  • 2 tbsp (30 g) canola oil

Instructions

  • Blend all ingredients, except canola oil, using an immersion blender, until smooth.
  • Heat a non-stick pan with canola oil and pour in some batter to coat bottom of pan. Cook for a few minutes until dry.