| 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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