Chinese Shrimp Pancakes
|Pancakes||8 (7 Inches In Diameter, Thin)|
|Sliced water chestnuts||1⁄4 Cup (4 tbs)|
|Thinly sliced green onion||2 Tablespoon|
|Frozen condensed cream of shrimp||10 Ounce, thawed (1 Can)|
|Diced cooked shrimp||1 Cup (16 tbs)|
|Soy sauce||1⁄4 Teaspoon|
|Tabasco sauce||1 Dash|
Prepare pancakes; set aside.
Cook water chestnuts and onion in butter a few minutes.
Add 1/4 cup of soup, shrimp, and soy sauce.
Place 2 tablespoons of filling on each pancake; roll.
Keep warm in oven.
Combine remaining soup, milk, Worcestershire, and Tabasco sauce.