Ø 100 gms plain flour
Ø 2 eggs beaten
Ø 150 ml. milk
Ø 1 tblsp. oil, oil for frying also
For the filling
Ø 1 tsp. salt
Ø ¼ tsp. black pepper
Ø ¼ tsp. corn flour
Ø 100 gms pork, cut into thin strips
Ø 2 tblsp. soy ( soya) sauce
Ø 6 spring onions, chopped
Ø 100 grams carrots cut into thin strips
Ø 100 grams bamboo shoots cut into thin strips
Ø 100 gms. Bean sprouts.
Ø 200 gms peeled prawns defrosted if frozen, chopped.
Sift flour into mixing bowl. Add eggs, milk, oil and 75 ml. cold water. Beat to make a smooth batter. Heat a little oil in a heavy based frying pan. Pour off the excess. Pour a little batter into the pan and swirl over the base. Cook over moderate flame until the under side is golden. Slide pan cake on a grease proof paper. Make eleven more pancakes, cooking each on one side only.
To make the filling, place salt, pepper, corn flour, pork and soy ( soya) sauce in a bowl and mix well. Heat 4 tbsl oil in a wok or frying pan ( large and small). Add the pork and stir. Fry over high flame for 30 seconds. Remove with slotted spoon. Now add the onions and stir fry for 2-3 seconds. Add carrots, bamboo shoots, bean sprout and prawns. Stir, frying each for a few seconds before the next addition. Remove from the flame and stir in pork. Allow to cool slightly.
Dividing filling between pancakes, placing it on the cooked side. Fold the sides over the filling , into a roll. Heat a little oil in the pan. Fry the rolls, a few at a time until crisp and golden. Drain and serve. Make for 12.
