Chinese Seafood Pancakes Serves 4
- 225-340g (8-12oz) mixed cooked shellfish, e.g. prawns, mussels, cockles, squid
- 140g (5oz) plain flour, sifted
- 100-125ml (3 and a half-4floz) hot water
- 1 15ml spoon (1 tbsp) sunflower oil
- 1-2 15ml spoon (1-2 tblsp) plum jam
- 1 10ml spoon (1 dessrtsp) soy sauce
- 1 10ml spoon (1 desrtsp) dry sherry
- pinch five spice powder
- 1 5ml spoon (1 teasp) sunflower oil
- 4 spring onions, sliced
- 85g (3oz) beansprouts, rinsed
- 1.25cm (half an inch) piece fresh ginger, peeled and finely chopped
- freshly milled black pepper
- cucumber strips, to garnish
Tip: You can buy the Chinese pancakes ready made from specialist shops.
- To make the pancakes: sift the plain flour into a large bowl, stir in the water, mix, then knead for about 5 minutes, or until smooth. Cover with a damp cloth, leave to rest for 15-20 minutes.
- Meanwhile to prepare the sauce: blend all the ingredients together until smooth.
- Knead the pancake dough for a further 2-3 minutes, dusting lightly with flour. Roll into a long sausage shape about 25cm (10”) long.
- Cut into 10 pieces and roll each piece into a ball, flatten into rounds 1.25cm (half an inch) thick. Brush the top of each round with oil and sandwich together in pairs with the oiled surfaces together.
- Using a little flour, roll out into thin pancakes about 15cm (6") in diameter.
- Cook the pairs of pancakes in a hot frying pan for 1-2 minutes on each side until slightly golden.
- Separate pancakes while still warm, stack on a plate. Steam for 5-10 minutes before serving.
- To prepare the filling: heat the oil in a large pan or wok, add the onions, beansprouts, ginger, shellfish and black pepper. Cook, stirring for 2-3 minutes.
- To assemble the pancakes, spread some sauce over each pancake top with stir-fry mixture, roll up and serve hot with cucumber strips.
NUTRITIONAL VALUES PER PORTION (APPROX) 238 Kilocalories;
12g Protein; 7g Fat; 33g Carbohydrate; 2g Fibre.