Chinese Pancakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Sainsbury1 | 6 | Servings |
INGREDIENTS
| 8 | oz | Plain flour, 225g |
| 1/2 | pt | Water, 300 ml |
| 1 | t | Sunflower oil, 5ml spoon |
| 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 | T | Hoisin sauce, 4×15 ml |
| spoon | ||
| 2 | T | Dry sherry, 2×15 ml spoon |
INSTRUCTIONS
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. 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. 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. 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. Divide them between the pancakes, roll them up and eat immediately with your fingers. Converted by MC_Buster. NOTES : The ''lotus leaf'' pancakes are just right for low-fat dishes. Here is one suggestion for a filling with Chinese flavour, but any savoury filling could be used. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 18
Total Fat: 2g
Cholesterol: <1mg
Sodium: 940.7mg
Potassium: 194.8mg
Carbohydrates: 36.8g
Fiber: 2.9g
Sugar: 3.2g
Protein: 5.4g