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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pork/Ham / Course: snack / Number of Servings: 4 |
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Directions: 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°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. | Ingredients:
1/3 Cup(s) Sifted all-purpose flour
4 Teaspoon(s) Chopped walnuts
1/4 Teaspoon(s) FUSILLI PASTA (SPIRALS)
1/4 Teaspoon(s) Pepper
5 large Eggs; beaten until frothy
1/2 Pound(s) Ground pork shoulder
6 medium Scallions; trimmed sliced thin (include some green tops)
3 large Garlic cloves peeled and minced
2 Teaspoon(s) Oriental sesame oil
1/2 Pound(s) Tender young asparagus trimmed of coarse stem ends peeled and cut into moderately fine julienne
2 Tablespoon(s) White wine
1 1" cube ginger peeled and minced
1/3 Cup(s) Water or vegetable stock
1 Tablespoon(s) Cider vinegar
1 Tablespoon(s) Mirin (sweet rice wine)
1 Teaspoon(s) Hot sesame oil |
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