Beat eggs in large bowl with wire whisk. Combine
water, cornstarch, soy sauce and sugar, pour into eggs
and beat well.
Heat 8 inch omelet or crepe pan over medium heat.
Brush bottom of pan with 1/2 teaspoon oil, reduce heat
to low. Beat egg mixture, pour 1/4 cup of egg mixture
into skillet, lifting and tipping pan from side to
side to form a thin round pancake. Cook about 1 to 1
1/2 minutes, or until firm. Carefully lift with
spatula and transfer to a sheet of waxed paper.
Continue procedure adding 1/2 teaspoon oil to pan for
each pancake. Place wax paper between each pancake so
they will not stick together.
Makes 6 pancakes (24 appetizers)
MEAT MIXTURE
Prepare pancakes.
Combine cornstarch, soy sauce and sherry in large
bowl. Add raw beef, raw pork, green onions, ginger and
garlic; mix until thoroughly combined.
Spread 1/2 cup meat mixture evenly over each pancake,
leaving about 1/2 inch border on one side. Starting
with opposite side, roll up pancake jelly roll
fashion. Place rolls, seam side down in single layer
on heatproof plate; place plate on steamer rack. Set
rack in large pot or wok of boiling water. Cover and
steam 15 minutes. (For best results, steam all rolls
at the same time) Just before serving, cut rolls
diagonally into quarters. Arrange on serving platter
and serve hot.
