When the egg is cooked through, mix it throughout the rice and return the shrimp and the veggies to the pan to heat up. Whisk the eggs with a fork, then pour into the hold in the rice, stirring while it cooks. Push the rice to the sides, leaving a big hole exposed in the middle. Add another 1 T of oil to the pan, then put the rice in there with the reserved marinade. Stir fry the onions for 30 seconds, then add the rest of the veggies and stir fry for two minutes longer. Stir fry the shrimp until opaque, about 2 minutes, depending on size. Take the shrimp out of the marinade but reserve the marinade. Preheat wok or deep pan over medium-high heat. Marinate the shrimp in this mixture for 30 minutes to 2 hours. Mix together the wine, corn starch, soy sauce, and red pepper flakes.

12 oz bag of chopped veggies (carrots, cabbage, broccoli, cauliflower… whatever mix you like).Transfer to a clean dish towel and cover to keep warm. Once it's hot, add 1 round of dough at a time (or a few, depending on the size of your cooking surface) cook for 1 1/2 to 2 minutes on the first side, until the lefse bubbles on top and browns in spots underneath turn over and cook for about 2 minutes on the second side, until more brown spots form underneath and the lefse is fragrant. Heat a dry griddle or large skillet over medium to medium-low heat (at 4 out of a possible 10 on an induction burner). You should see small bits of potato in the dough. Use a dry pastry brush to brush off any extra flour on the lefse round. Working with one at a time, flatten each ball of dough into a disk on the work surface, then roll it out to a round that is the desired size (mentioned above). Use your hands to form 36 golf ball-size balls (for 7-inch lefse) or 18 larger balls (for 12-inchers).ĭust a work surface and rolling pin with flour. The next day, combine the potato mixture with flour, adding 1/2 cup of the latter at a time, kneading (in the bowl) the crumbly mixture into a dough that is firm and not sticky at all. Use a potato ricer to break down the cooked potatoes, then place them in a mixing bowl.Īdd the butter, cream and salt use your clean hands to knead the mixture (in the bowl) until it is well incorporated and lump-free it will look and feel like firm mashed potatoes.

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