INGREDIENTS

INSTRUCTIONS

pancakes per person.  13. Heat a non-stick pan, cast pan or griddle to
an even heat. Cook a  pair of pancakes in the pan for 1 - 1 1/2 minutes
until bubbly and  slightly golden. Turn over and cook the second side
for 1 -1 1/2  minutes.  14. Remove from heat and GENTLY tear the
pancakes apart.  15. Keep covered and keep warm so that they remain
pliable.  Hoi Sin Sauce  16. Cook every up together and simmer until
the flavours are  amalgamated into a hot and sweet sauce.  Chinese
Style Potato Nests  17. Choose a frying potato such as Maris Piper.
18. You will need a couple of tea strainers and a deep fat fryer. For
each of the potatoes, you will need some cornflour.  19. Grate the
potatoes coarsely. Wash them well and dry thoroughly in  a tea towel.
20. Mix with the cornflour. Using the back of a spoon, press nest
shapes inside the tea strainer. Put in the second tea strainer to  hold
the potato in shape.  21. Deep fat fry until crisp and golden. Drain
well. Repeat until you  have enough nests.  22. You could fill these
with almost anything - stir fried vegetables,  griddled scallops or
other shell fish or else go completely oriental  and fill them with
fried seaweed. This is actually deep-fried  cabbage, such as savoy,
sprinkled with the cinnamon seasoning.  23. Mix altogether and keep in
a screw top jar for another time.  To Serve  24. Slice the breasts
diagonally and serve on the black bean sauce,  accompanied by two or
three Peking Pancakes and a little Hoi Sin  Sauce.  Filling the
Pancakes  25. Put some leg meat and crispy skin on each pancake, then
some  shredded spring onion and cucumber and a little Hoi Sin Sauce
before  rolling each pancake ready to eat.  26. You can of course serve
each of the ingredients for filling the  pancakes separately in little
dishes for guests to fill their own.  Converted by MC_Buster.  NOTES :
Chef:Tessa Bramley  Converted by MM_Buster v2.0l.

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