-
Pound together the ingredients for the filling, or
process briefly in a chopping machine so that all
are well mixed and have a fine texture. Refrigerate
for 1 hour.
-
Make a smooth creamy mixture with the
batter ingredients and beat for 2 minutes. Leave to sit
for at least 15 minutes.
-
Heat a frying or omelet
pan with a 30cm diameter. Rub with an oiled cloth.
-
Pour in half the batter and tilt the pan so it
forms into a thin pancake covering the
complete base of the pan. Cook on moderate heat
until bubbles appear on the surface and the
underside is flecked with brown.
-
Lift one corner
then carefully turn. Cook the other side until firm
and lightly colored. Remove to a board to
cool. Cook the remaining batter in the same way.
-
Divide the meat filling between the two pancakes,
spreading in a rectangular shape across the centre
of each pancake, leaving a border at the side.
-
Fold the sides over and brush with beaten egg. Fold
over one flap and stick down with egg, then fold the
remaining flap and stick onto the first fold with
egg. Turn over.
-
Cut the two rolls in halves and
cut. five 'fingers' in each by slicing three-quarters of the way through the rolls four
times, evenly spaced. Pull the rolls into crescent
shapes so the 'fingers' fan out.
-
Heat the
deep-frying oil to moderately hot and fry the
'Buddha's hands' until well colored, turning once.
Drain and serve on shredded lettuce.
Asian Recipes - Pork-Filled
Pancake Rolls (Buddha's Hand) Recipe