"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chinese Scallion Pancakes, by Anjuli Thordsen, is from For The Love Of Cooking,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bunch scallions 1 can (10 biscuits) flaky biscuits 2 cups dark sesame oil 2 Tblsp white sesame seeds 2 Tblsp black sesame seeds
Chop scallions and set aside. Mix sesame seed together in a small bowl and set aside. Separate each biscuit in half (total 20 pieces per can). Pour a teaspoon of sesame oil onto a clean work surface and flatten the 1/2 biscuit to make a large pancake (about 4 inches in diameter). Sprinkle seeds and scallions on both sides and continue this process until all of the biscuits are prepared in the manner. Place a large frying pan over medium heat, add oil and fry three pancakes at a time. Turn until both sides are crispy and brown. Remove to paper towels to drain. Cut pancakes into quarters and serve warm.
Anjuli made this recipe in her "Cooking Around the World" camp and really liked it.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.