| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Bread |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Dried shrimp |
| 1 |
|
Egg |
| 2/3 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Stock |
| 2 |
|
Whole scallions |
| 2 |
ts |
Oil |
| 2 |
ts |
Oil |
INSTRUCTIONS
1. Soak dried shrimp.
2. Blend egg, flour, salt and stock to a batter. Mince scallions and soaked
shrimp; then stir in.
3. Heat oil in an 8- or 10-inch skillet over medium heat. Add half the
batter, tilting pan to distribute it evenly, and cook until edge of pancake
browns lightly. Then flip with a spatula and lightly brown the other side.
Remove and keep warm.
4. Heat remaining oil and repeat the process. VARIATION: For the dried
shrimp, substitute 1 bacon strip, minced.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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