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Chinese sausage waffles (lap xuong) with a warm pea and red pepper salad
Course:
Lunch, Main Course
Cuisine:
Asian Inspired
Keyword:
Chinese sausage, potato salad, red peppers, waffles
Servings:
4
people
Author:
Steve Paris
These Chinese sausage waffles have that freshly baked bread aroma from the yeast. Layered on that is the sweet umami character of the Chinese sausage or
lap xuong
in Vietnamese. These pair perfectly with the miso enhanced pea and red pepper salad.
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Ingredients
Waffles
1 1/2
cups
all purpose flour
1
cup
milk
50
g
butter
2
tsp
bakers yeast
1/2
cup
warm water
1/2
tsp
salt
1/2
Tbsp
sugar
1
tsp
baking soda
2
eggs
1
head
Roasted garlic
6
lap xuong sausages
chinese sausages
Pea and roasted red pepper salad
2
red peppers
2
Tbsp
olive oil
1
cup
peas
I used frozen peas
Sesame miso vinaigrette
1
large mild chilli
1
juice of a lemon
2
Tbsp
miso
1
Tbsp
soy sauce
1
Tbsp
rice vinegar
1/4
cup
grape seed oil
or other good neutral tasting vegetable oil
1/2
Tbsp
sesame oil
1
tsp
sesame seeds
1
tsp
finely grated ginger
Instructions
Preparing the waffle batter
Add the milk and butter to a saucepan and heat over a low heat.
Once the butter is melted, whisk it in then add 1/2 tsp salt and 1/2 Tbsp sugar.
Once the sugar and salt have dissolved, remove the milk from the heat and allow to cool until lukewarm.
Add 1/2 cup warm water to a large bowl.
Add the yeast, stir, then allow to sit until foam forms on the surface (5-15 minutes, depending on the yeast).
Add the milk mixture to the yeast in the the large bowl and stir.
Slowly add the flour to the milk and yeast, whisking until smooth.
Cover and refrigerate for at least 5 hours or overnight.
Making the waffles
Slice up the lap xuong sausages.
Stir fry in a little vegetable oil until fragrant. Drain on paper towels.
Whisk the eggs.
Mash the roast garlic cloves.
Add the roast garlic, eggs, and baking soda to the batter and whisk together.
Add the lap xuong and mix in to the batter.
Make the waffles according to the waffle maker instructions. Usually about 1/2 cup batter per waffle.
Pea and roasted red pepper salad
Halve and trim the red peppers. Smear with olive oil.
Bake for 45 minutes at 200 degC.
Allow to cool.
Boil the peas until done. Be careful not to overcook. This is not the recipe for mushy peas!
Drain and allow to cool.
Cut the roasted red peppers into 5mm pieces.
Mix peppers and peas together.
Sesame miso vinaigrette
Whisk all ingredients in a bowl.
Notes
The pea and red pepper salad does not work so well if it is cold, so ensure it has been warmed before you serve it.
Tried this recipe?
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@delectabilia
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#delectabilia
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