Prep 35 mins
Cook 30 mins
Ordinary pancakes filled the Chinese style, and rolled up. Serve, if you like, with a commercial brand sweet-sour sauce. A family-style recipe -- not haute cuisine!
Basic pancake mixture
- 8 ounces all-purpose flour
- 1 teaspoon salt
- 3 eggs
- 3⁄4 pint milk
- 2 tablespoons melted butter or 2 tablespoons oil
- 2 tablespoons brandy or 2 tablespoons rum
- 1 lb pork tenderloin, all fat and sinew removed
- 1 egg white
- 3 1⁄2 tablespoons soy sauce
- 2 tablespoons dry sherry or 2 tablespoons rice wine
- 1 tablespoon cornflour
- 1⁄2 teaspoon sugar
- 5 ounces fresh mushrooms, thinly sliced
- 2 tablespoons lemon juice
- 1⁄3 cup oil
- 5 ounces cabbage, sliced thinly
- 5 ounces carrots, sliced thinly
- 1 teaspoon chopped garlic
- 1 cup chopped spring onion
- 1⁄3 cup beef broth or 1⁄3 cup chicken broth
- white pepper
- cayenne pepper
- extra soy sauce
- Sift together the flour and salt. Beat eggs and add to dry ingredients. Gradually mix in the milk, butter/oil and booze to avoid lumps. (Or chuck everything in your processor and whizz until smooth). Stand the batter in a jug for at least 2 hours before using.
- As the batter should be about the consistency of fresh cream, add a little water if it has thickened too much. Heat a suitable pan, swirl a knob of butter round (even add a little butter or oil if it's a non-stick pan, to prevent dryness).
- You'll use about 3 - 4 tablespoons batter per pancake -- you want them thin but firm. The amount used will depend on the size of your crêpe pan.
- Repeat until all the batter is used up. You will have too many pancakes for the recipe, but I didn't want to alter the basic pancake recipe. Simply put pieces of wax paper between the leftover pancakes, wrap in freezer wrap, and freeze for another use.
- Keep 6 - 8 pancakes for the filling, cover, and keep warm.
- Cut the tenderloin in thin strips and mix with the egg white. Mix the soy sauce, sherry, cornflour and sugar, mix gently into the meat mixture, and marinate for 20 minutes.
- Toss the sliced mushrooms with the lemon juice.
- Heat half the oil to a high heat in a large saucepan or pan. Add the sliced carrot and cabbage, stirfry for a minute or so, then add the mushrooms in lemon juice. Stir for another 2 minutes, approximately Remove with a slotted spoon to a bowl.
- Heat rest of oil. Add the meat in portions -- not all at once -- and stirfry for 3 minutes or until you are sure the meat is done, but not dried out. (A marinade "sediment" will remain in the bowl -- keep it).
- Add the stock and garlic and bring to a boil. Add the stirfried vegetables. Scrape out the meat marinade "sediment" and stir into the mixture, and let boil.
- Pull off heat and taste. Decide if it needs cayenne, pepper or more soy.
- Divide mixture between the pancakes, roll up, and pack neatly into a warmed oven dish. Preferably served immediately, but cover with foil if left for a while in a warming oven.
- To serve, scatter the spring onions over the pancakes.
- Suggestion: serve with Thai Sweet Chilli Sauce or a good commercial sweet and sour sauce.