Scallion Pancakes

Name: Scallion Pancakes
Cuisine: China
Ingredients: 1¼ cups flour; ¾ teaspoon salt; 1½ cups plus 2–4 tablespoons cold water; 1 medium egg, beaten; 1½ teaspoons baking powder; ⅓ cup Chinese bacon, finely diced; 2 tablespoons dried shrimp, soaked in hot water for ½ to ¾ hour, then finely diced; Pinch of white pepper; 1½ tablespoons peanut oil, plus more oil for pan; 7 scallions, washed, dried, with both ends trimmed, and sliced into ⅛-inch pieces

Sahng Chung Bok Bang

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This is a very special preparation that in Canton is cooked for the pleasure of guests. It is customarily served with afternoon tea. My grandmother used to serve these Scallion Pancakes with slightly bitter bo lei tea. This recipe is a preparation for the home and virtually unknown in restaurants.

Ingredients

1¼ cups flour
1½ teaspoons baking powder
1 medium egg

Asia
China
Guangdong Province
Cantonese
Main course
Sauce

Method

Mix the flour and baking powder. Add the egg and 1½ cups cold water, then mix in one direction until smooth. Add the salt and pepper and mix well.
Add the shrimp, bacon, scallions, and peanut oil and blend thoroughly. The batter should be thin. If not, add the addition