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cooking time: 30 minutes
Ingredients
Pastry:
Method
1. Sift flour, corn flour and salt into a bowl.
2. Whisk in egg and sugar, add water to make a thin batter.
3. Grease the pan lightly and put over low heat.
4. Whisk the batter and pour a ladleful (3-4 tablespoons) into the
middle of the pan, tilting the pan
to spread the batter
evenly.
5. Pour off any surplus batter, leaving only a thin. layer.
6. As soon as the pancake comes away from the edges of the pan, turn it
over to cook the other
side and remove.
7. When the required number of pancakes has been made, proceed to fill.
Remember that both pancakes
and filling must be
quite cold, otherwise the pastry tends to tear.
8. Fry as described above, drain and serve with a dish of soy sauce or
Plum sauce.
Filling:
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113 grams celery, minced
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227 grams cabbage, finely shredded
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140 ml boiling water
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2 tablespoons oil
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85 grams cooked shrimps, diced
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57 grams bamboo shoots, shredded
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113 grams water chestnuts, thinly sliced
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2-3 spring onions, finely chopped
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1 teaspoon salt
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1/2 teaspoon pepper
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3 tablespoons soy sauce
Method
1. Cook celery and cabbage in water with
a lid on for 2 minutes.
2. Drain and wring out in a cloth to remove all moisture.
3. Heat oil and fry shrimps and meat for 3 minutes, stirring
frequently.
4. Add celery, cabbage, bamboo shoots, water chestnuts, spring onions,
salt, pepper and soy sauce.
5. Cook gently, stirring all the time, until the mixture acquires a
uniform golden color (2-3 minutes).
6. Leave until cool.
7. Put 3 tablespoons of filling on each pancake, spread the filling
lengthwise, fold and roll up as
described in the recipe for
Pancake rolls using the flour and water mixture for sealing the edges.
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