8 Flour tortillas 1/2 c Finely chopped green onions
2 tb Sesame oil Oil for deep frying
1 Egg; lightly beaten Salt
Brush 4 tortillas with sesame oil then some of egg. Sprinkle about 2
tablespoons green onions over each tortilla. Top each with remaining
tortillas. Press firmly around edges and cover with plastic wrap. Let stand
until ready to deep fry. Heat oil for deep-frying in wok or deep pan to
400F. Using tongs, slip tortilla cakes, one at a time, into hot oil. Cook,
turning with tongs, to brown both sides. Drain each cake, holding it
vertically over pan. Drain again on paper towels. While hot, cut each cake
into 4 to 8 wedges. Sprinkle lightly with salt. Serve hot.
Created by: Henry Chung, The Hunan Restaurant, San Francisco
(C) 1992 The Los Angeles Times
Yields
4 servings