Hunan Onion Pancake Recipe
Ingredients
| Date pancakes | 8 Medium | |
| Finely chopped spring onions | 4 Cup (64 tbs), chopped | |
| Light soy sauce | 2 Tablespoon | |
| Salt | 1 Teaspoon (Leveled) | |
| Pepper | 1⁄2 Teaspoon (Leveled) | |
| Sugar | 1 Teaspoon | |
| Corn flour | 2 Tablespoon, mixed with 2 tablespoon. water and made into a paste | |
| Water | 2 Tablespoon | |
| Oil | 2 Cup (32 tbs) (For Frying) | |
| Oil | 2 Cup (32 tbs) (For Frying) |
Directions
Prepare the date pancake.
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
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
Chef
