Hunan Onion Pancake
|Finely chopped spring onions||4 Cup (64 tbs)|
|Light soya sauce||2 Tablespoon|
|Salt||1 Teaspoon (Leveled)|
|Pepper||1⁄2 Teaspoon (Leveled)|
|Cornflour||2 Tablespoon, mixed|
|Water||2 Tablespoon, made into a paste|
|Oil||2 Tablespoon (For Frying)|
Heat oil, saute spring onions with seasonings for 2-3 minutes and remove from fire.
Place a pancake on a chopping board, put half of the filling at one side of the pancake, then roll it like a Swiss roll.
Seal the edge with cornflour paste.
Now bring both the ends together and join it with a little cornflour paste.
Repeat with remaining pancakes.
Heat oil, and fry the onion rings one by one until golden brown, turning carefully.
Serve hot with chilli-garlic sauce or sweet and sour sauce