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