Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Dried shrimp |
| 1 \N | Egg |
| ⅔ cup | Flour |
| ½ teaspoon | Salt |
| ½ cup | Stock |
| 2 \N | Whole scallions |
| 2 teaspoons | Oil |
| 2 teaspoons | Oil |
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, .