Pancake with Pork Shrimp Filling Recipe
Ingredients
| Flour | 2 Cup (16 tbs) (Pancakes:) | |
| Salt | 1/2 Teaspoon (Pancakes:) | |
| Eggs | 2 (Pancakes:) | |
| Water | 1 1/2 Cup (16 tbs) (Pancakes:) | |
| Fat- for deep frying | ||
| Oil | 3 Tablespoon (Filling:) | |
| Pork- 1/2 pound, cut into julienne | ||
| Raw Shrimp- 1/2 pound, shelled, deveined, and diced | ||
| Water chestnuts | 8 , minced (Filling:) | |
| Scallions | 1 , thinly sliced (Filling:) | |
| Soy sauce | 1 Tablespoon (Filling:) | |
| Salt | 1 Teaspoon (Filling:) | |
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.
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.
Chef
