Makes 12
INGREDIENTS
2eggs
1/2 tsp salt
1 tsp vegetable oil, plus a little for frying
115g/4oz plain (all-purpose) flour
300ml/1/2 pint/1/1/4 cups water
1 iceberg or bib lettuce
115g/4oz bean sprouts

Filling
3 tbsp vegetable oil
1 piece fresh ginger, 12mm/1/2in long, peeled and chopped
1 clove
1 small red chilli, seeded and finely choppe
1 tbsp rice or white wine vinegar
2 tsp sugar
115g/4oz giant white radish, peeled and grated
1 medium carrot, grated
115g/4oz Chinese leaf or white cabbage, shredded
2 shallots, or 1 small red onion, thinly sliced

Break the eggs into a bowl, add the salt, vegetable oil and flour and stir until smooth. Do not over-mix. Add the water a little at a time and

strain into a jug. Allow the batter to stand for 15—20 minutes.

Moisten a small non-stick frying pan with vegetable oil and heat. Cover the base of the pan with batter and cook for 30 seconds.Turn over

and cook briefly. Stack the pancakeson a plate, cover and keep warm.

Heat the oil in a large wok, 1 ginger, garlic and chilli and fry Add the vinegar, sugar, white radish, Chinese leaf and shallots. Cook fo

minutes. Serve with the pancakes and salad.

Tags: Egg Pancake, Salad

This entry was posted on Tuesday, January 27th, 2009 at 10:57 am and is filed under Starters, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.