|Plain flour||4 Ounce (1 Cup Or 100 Gram)|
|Milk||1⁄2 Pint (1 1/4 Cup/ 300 Milliliter)|
|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.