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Chinese Pancakes

Microwaverina's picture
  Plain flour 4 Ounce (1 Cup Or 100 Gram)
  Egg 1
  Milk 1⁄2 Pint (1 1/4 Cup/ 300 Milliliter)
  Salt 1 Pinch
  Cooking fat 1 Tablespoon (Shortening)
  Pork fillet 6 Ounce, thinly sliced (150 Gram)
  Butter 1⁄2 Ounce (1 Tablespoon/15 Gram)
  Spring onions 1 Bunch (100 gm), sliced (Scallions)
  Canned water chestnuts 8 Ounce, thinly sliced (1 Cup/225 Gram)
  Soy sauce 60 Milliliter (4 Tablespoon)
  Dry sherry 30 Milliliter (2 Tablespoon)
  Roasted salted cashew 4 Ounce (1 Cup/100 Gram)
  Spring onions 2 (Scallions)
  Red pepper 1⁄2 , thinly sliced (For Garnish)

To make the pancakes, sift the flour and salt into a bowl. Make a well in the centre. Beat the egg and add it to the flour. Pour in half the milk and mix to a smooth batter. Add the remaining milk and allow to stand for 1 hour.
Melt a little fat in a frying-pan (skillet), add sufficient batter to cover the bottom of the pan thinly and cook on a conventional hob for 1 minute. Turn the pancake over and cook until golden brown. Cover and keep warm. Repeat with the remaining batter.
To make the filling, heat a browning dish to maximum according to the manufacturer's instructions. Add the butter and the pork strips and cook, uncovered, for 3 minutes, stirring once. Add all the remaining ingredients and mix. Cover and cook 4 minutes.
Fold the pancakes in half, then in half again. Open out the edges to make a pocket and stuff with filling.
Garnish with spring onion (scallion) tassels and red pepper.

Recipe Summary

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