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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