Friday, November 1, 2013

Scallion Pancakes

This scallion pancakes are different from the typical scallion pancakes in Chinese restaurants here.

1¼ cups bleached wheat flour
1½ tsp baking powder
1 medium egg, beaten
1½ cups, plus 2 to 4 Tablespoons cold water
¾ tsp salt
Pinch white pepper
2 Tbsp dried shrimp, soaked in hot water to soften, then finely diced
1/3 cup Chinese bacon, finely diced
½ cup Chinese sausage (lop cheung), finely diced
7 scallions, trimmed, finely sliced
1½ Tbsp peanut oil, plus additional for pan, as needed

Mix flour and baking powder.  Add egg and 1½ cups cold water and mix in one direction until smooth.  Add salt and pepper, mix well.  Add shrimp, bacon, sausages, scallions and peanut oil, blend thoroughly.  The batter should be thin.  If not, add 2 to 4 Tbsp of water.

Heat a crepe pan or a nonstick fry pan, add sufficient peanut oil to coat bottom.  Pour about 3 Tbsp of batter into pan, cook 2 minutes, or until pancake sets.  Turn over with spatula and cook until light brown.  Remove from pan and place in a heated dish in an oven set at warm.  Repeat until you get about 12 pancakes.

Serve with tea as a snack or as a course of a larger meal.

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