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
Serving size: Complete recipe
Calories 980 Calories from Fat 356
% Daily Value*
Total Fat 40 g61.7%
Saturated Fat 7.7 g38.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1714.6 mg71.4%
Total Carbohydrates 135 g45.1%
Dietary Fiber 12.5 g50%
Sugars 23.6 g
Protein 28 g55.8%
Vitamin A 67.8% Vitamin C 106.5%
Calcium 24.6% Iron 28.8%
*Based on a 2000 Calorie diet