Name: Thin pancakes with an oriental filling
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 servings
Cuisine: Accompaniment
Ingredients: 2.00 eggs large; 200.00 ml milk; 20.00 ml oil; 5.00 ml lemon juice brandy; 250.00 ml flour cake; 1.00 ml salt; 200.00 ml water; oil extra; 3.00 chicken breast fillets cut into strips; 30.00 ml hoisin sauce; 15.00 ml oyster sauce; 15.00 ml sesame oil or peanut oil; 100.00 g mangetout; salt and freshly ground black pepper to taste; 4.00 spring onions cut into strips; 30.00 ml mixed bean sprouts; 0.00 fresh coriander to garnish

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Ingredients (17)

Pancakes

2.00	eggs — large
200.00 ml	milk
20.00 ml	oil
5.00 ml	lemon juice — brandy
250.00 ml	flour — cake
1.00 ml	salt
200.00 ml	water
	oil — extra

Filling

3.00	chicken breast fillets — cut into strips
30.00 ml	hoisin sauce
15.00 ml	oyster sauce
15.00 ml	sesame oil — or peanut oil
100.00 g	mangetout
	salt and freshly ground black pepper — to taste
4.00	spring onions — cut into strips
30.00 ml	mixed bean sprouts
0.00	fresh coriander — to garnish

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Method:

Pancakes

Whisk the eggs and add the milk, oil and lemon juice or brandy. Add the flour and salt and whisk until the mixture is smooth. Add the water and mix well. Allow the batter to rest for 30 minutes.

Pour a little oil into a pan and heat it until very hot. Pour off the excess and cook the pancakes. The pancakes will be delicate so handle them with care.

Filling

Put the chicken strips in a bowl and add the hoisin and oyster sauces. Mix gently. Heat the oil in a wok or large pan until very hot and fry the chicken until brown and done.

Add the peas and remove from the heat. Season with salt and pepper and add the spring onions and sprouts.

Spoon a little of the filling on each pancake, garnish with fresh coriander and serve with pickled ginger and soy sauce.

Recipe reprinted with permission of You.