In 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 - email@example.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|
|Calories from Fat: 288 (55%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 525
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