You are here

Pancake With Pork Shrimp Filling

Flavors.of.Asia's picture
<p><a href="http://www.flickr.com/photos/saucesupreme/5467394555/">Image Credit</a></p>
Ingredients
For pancakes
  Flour 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Eggs 2
  Water 1 1⁄2 Cup (24 tbs)
  Fat 2 Cup (32 tbs) (for deep frying)
For filling
  Oil 3 Tablespoon
  Pork 1⁄2 Pound, julienned
  Raw shrimp 1⁄2 Pound, shelled, deveined and diced
  Water chestnuts 8 , minced
  Scallions 1 , thinly sliced
  Soy sauce 1 Tablespoon
  Salt 1 Teaspoon
Directions

GETTING READY
1) In a bowl, whisk together flour, eggs and water until smooth.
2) Heat a non-stick pan and lightly oil it.
3) Pour little batter just enough to cover the bottom of the pan.
4) Cook over low heat until set, and then turn over a few seconds.
5) Remove on a towel or flat plate.
6) Do the same with rest of the batter, stack and keep.

MAKING
7) In a skillet heat oil and cook the pork in it for 5 minutes, stirring frequently.
8) Add shrimps, water chestnuts and scallions, cook for 4 minutes.
9) Season with soy sauce and salt.
10) Let it cool for 10 minutes.

FINALIZING
11) Place a tablespoon of the filling in the centre of each pancake in an oblong.
12) Fold the opposite ends of the pancake and roll up.
13) In a wok, heat the fat to 375°F and fry a few rolls at a time.
14) Drain on the paper napkins.

SERVING
15) Cut the pancakes in third and serve hot with mustard and duk sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Shrimp
Interest: 
Everyday, Healthy
Cook Time: 
15 Minutes
Servings: 
4

Rate It

Your rating: None
4.46154
Average: 4.5 (13 votes)