- Fillings – Frankly, U can put anything U fancy. Coarsely chopped Dried shrimps and Parsley, diced Fish cakes and French Beans, Lots of Scallion cut to abt 2-inches long. Sliced Onion. Shredded Red Carrots and Potatoes (both soak in salt water to stop darkening, simply squeeze them dry when ready to saute).Side :
- Batter – Eggs, Self-raising Flour and water.
- Salt, Sugar, white pepper, a touch of Oyster sauce and a dash of Sesame oil. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by sauteing the Dried shrimps till aromatic. Then add all the Fillings Ingredients except sliced Chilli, Scallion and Parsley. Saute till aromatic – abt 3-5 mins. Keep aside.
With a large bowl, beat the Eggs. Gradually add Flour and water to mix into a thin smooth batter. Add all the Seasoning Ingredients. Then add all the sautéed Filling Ingredients together with the sliced Scallion, Chilli and Parsley, mix well.
Heat up some oil in a non-stick Pan. Scope desired amount of the Batter into the Pan and spread it into a round shape. If U prefer thinner, spread it more. Let it sit for abt 3-5 mins in low-medium heat. When the Batter firmed-up, flip it over and let it sit for another 3-5 mins – shades of Golden brown. Viola, ur savory “Chinese Scallion Pancakes” is ready to be served hot.