Chinese Pancakes

Photo: flickr user avlxyz

Ingredients

8 ounces Plain flour, (225g)

pint Water, (300 ml )

1 teaspoon Sunflower oil, (5ml spoon)

4 ounces Beansprouts, (100g)

A bunch of spring onions, trimmed and sliced lengthways

1 8 ounces can water-chestnuts, drained and sliced (227g)

1 Inch, (2.5cm) piece of root ginger, peeled and very finely chopped

4 tablespoons Hoisin sauce, (4x15 ml spoon)

2 tablespoons Dry sherry, (2x15 ml spoon)

Preparation

Sieve the flour into a bowl. Boil the water and the oil and pour into the flour. Stir until blended and knead well for up to 3 minutes.

Divide into 2 pieces and roll each into a sausage shape. Cut each ''sausage'' into 6 pieces (12 pieces in all). Roll out each piece to a circle 6 inches (15 cm) in diameter, and sandwich two together.

Heat the frying pan, without fat, to a moderate heat. Put one ''sandwich'' in at a time, and turn it over when brown spots appear on the underside. Cook the other side, and peel the pancakes apart after removing them from the pan.

Cover with damp tea-towel, while you cook the other pancakes. Put all the filling ingredients in a pan, and toss until they are heated through.

Divide them between the pancakes, roll them up and eat immediately with your fingers.

NOTES : The ''lotus leaf'' pancakes are just right for low-fat dishes. Here is one suggestion for a filling with Chinese flavour, but any savoury filling could be used.