Recipe ingredients and directions:
Yield: 4 Servings
1/3 c sifted all-purpose flour
4 ts sugar
1/4 ts salt
1/4 ts pepper
5 lg eggs, beaten until frothy
1/2 lb ground pork shoulder
6 md scallions, trimmed, sliced thin (include some green tops)
3 lg garlic cloves, peeled and minced
2 ts Oriental sesame oil
1/2 lb tender asparagus trimmed, and cut into moderately fine julienne
2 tb vegetable oil
1" cube ginger peeled and minced
1/3 c soy sauce
1 tb cider vinegar
1 tb mirin (sweet rice wine)
1 ts hot sesame oil
Sift the flour, salt, pepper and 2 teaspoons of the sugar into a
large bowl. Make a well in the center and pour the eggs into it.
Stir just enough to combine the ingredients. In a medium skillet
set over moderate heat, stir-fry the pork, scallions, and two-thirds
of the garlic in the sesame oil for 8-to-10 minutes, until the pork
is no longer pink, do not brown the meat. Add the asparagus, toss
for 1-or-2 minutes over moderate heat, then allow the mixture to
cool to room temperature.
In a separate bowl, combine the remaining ingredients, except the
vegetable oil, to make a dipping sauce. When the pork mixture is
cool, stir it into the reserved batter. Heat the vegetable oil in
a large skillet over moderately high heat until ripples show on
the skillet bottom. Half fill a 1/4-cup measuring cup with the
batter and drop the batter into the hot oil, evening up the ragged
edges of the pancake. Add 3 more pancakes to the skillet, smoothing
the edges as before, and brown them for 1 to 1-1/2 minutes per
side. Drain them on paper towels, then keep them warm on an
uncovered platter in a 250 degree F. oven. Fry the rest of the
pancakes, adding more vegetable oil to the skillet if needed. Serve
the pancakes hot with the dipping sauce.
Category: Asian Recipes
