-FOR THE PANCAKES-
8 oz Plain flour; (225g)
1/2 pt Water; (300 ml )
1 ts Sunflower oil; (5ml spoon)
-FOR THE FILLING-
4 oz Beansprouts; (100g)
A bunch of spring onions;
-trimmed and sliced
; lengthways
1 8 ounces can
-water-chestnuts; drained
-and sliced
; (227g)
1 Inch; (2.5cm) piece of
; root ginger, peeled
; and very finely
; chopped
4 tb Hoisin sauce; (4×15 ml
-spoon)
2 tb Dry sherry; (2×15 ml spoon)
1. Sieve the flour into a bowl. Boil the water and the oil and pour
into the flour. Stir until blended and knead well for up to 3 minutes.
2. Divide into 2 pieces and roll each into a sausage shape. Cut each
”sausage” into 6 pieces (12 pieces in all). Roll out each piece to a
circle 6 inches (15 cm) in diameter, and sandwich two together.
3. Heat the frying pan, without fat, to a moderate heat. Put one
”sandwich” in at a time, and turn it over when brown spots appear
on the underside. Cook the other side, and peel the pancakes apart
after removing them from the pan.
4. Cover with damp tea-towel, while you cook the other pancakes. Put
all the filling ingredients in a pan, and toss until they are heated
through.
5. Divide them between the pancakes, roll them up and eat immediately
with your fingers.
Yields
6 servings