Yield: 4 servings
|2 tablespoons||Sesame oil|
|1||Egg; lightly beaten|
|½ cup||Finely chopped green onions|
|Oil for deep frying|
Brush 4 tortillas with sesame oil then some of egg. Sprinkle about 2 tablespoons green onions over each tortilla. Top each with remaining tortillas. Press firmly around edges and cover with plastic wrap. Let stand until ready to deep fry. Heat oil for deep-frying in wok or deep pan to 400F. Using tongs, slip tortilla cakes, one at a time, into hot oil. Cook, turning with tongs, to brown both sides. Drain each cake, holding it vertically over pan. Drain again on paper towels. While hot, cut each cake into 4 to 8 wedges. Sprinkle lightly with salt. Serve hot.
Created by: Henry Chung, The Hunan Restaurant, San Francisco (C) 1992 The Los Angeles Times