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60+ Minutes |
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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.
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