|Dried split peas||2 2⁄3 Cup (42.67 tbs)|
|Long grain rice||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Scallions||2 , finely chopped|
|Onion||1 Small, finely chopped|
|Carrot||1 , grated|
|Peanut oil||4 Tablespoon|
|Rump steak||4 Ounce, cut into thin strips|
|Scallions||3 , cut into 1 inch lengths|
|Carrots||2 , thinly sliced on the diagonal|
|Green pepper||1 , cut into strips|
|Dried red chilies||1|
|Crumbled black pepper||To Taste|
|For dipping sauce|
|Soy sauce||1 Cup (16 tbs)|
|Scallions||2 , very finely chopped|
Put the split peas and rice into a large bowl and just cover with water.
Set aside to soak overnight.
Drain, then put the mixture into a blender.
Grind until smooth.
Transfer the mixture to a large bowl.
Stir in the garlic, spring onions (scallions), onion and carrot until they are well blended, then stir in enough water to form a thick batter.
Set aside to 'rest' at room temperature for 30 minutes.
Meanwhile, assemble the filling ingredients on a large plate, in the order of cooking, that is those to be cooked longest first.
Heat quarter of the oil in a small saucepan.
When it is very hot, add about a quarter of the batter and fry until the edges curl slightly.
Arrange about a quarter of the meat over the batter and cook for 1 minute.
Arrange a quarter of the spring onions (scallions), carrots, pepper and chilli, with pepper to taste, in the same way.
Cook for 3 minutes, carefully working around the edges occasionally with a spatula, or until the bottom is brown.
Carefully turn the pancake over and fry on the other side until it is golden brown.
Slide the pancake on to a warmed serving plate and keep hot while you cook the remaining batter and the remaining filling ingredients in the same way.To make the dipping sauce, combine the soy sauce and spring onions (scallions) and pour into small, individual dipping bowls.