Try this Scallion Pancakes with Ginger Dipping Sauce recipe, or contribute your own.
Suggest a better descriptionIn a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough relax for about 30 minutes and cover with damp cloth. On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5- to 6-inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce. GINGER DIPPING SAUCE: Combine all ingredients. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A03) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-16-1999 Recipe by: Ming Tsai
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 4 servings | ||
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Calories: 525 | ||
Calories from Fat: 288 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32g | 43 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1264.4mg | 44 % | |
Potassium 159.6mg | 4 % | |
Total Carbohydrate 52.3g | 15 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 49.9g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 525
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