---------------------SCALLION BRUSHES---------------------
1 bn Scallions
Ice water
Total time: 1 hour 35 minutes
Using wet, hot towels, moisten the bean curd skin sheets and set
aside until ready to use. Cover with hot towels to retain the
moisture. In separate small bowls, cover the dried shrimp and
mushrooms with a little boiling water. When soft, drain and mince
finely with a knife or cleaver. Mince the ginger. Finely chop
scallions. In 1 tb oil, stir-fry the minced shrimp, mushrooms, and
bamboo shoot, adding 1 tb soy sauce, sherry, sugar, flavor
enhancer, and black pepper to taste. After 1 minute, when most of
the liquid has evaporated, stir in the scallions and remove the
filling to a container to cool.
In a large, flat, rectangular pan, combine chicken stock and
remaining soy sauce. Dip a softened bean curd sheet into stock
mixture and lay out flat on a work surface. Sprinkle lightly with
filling.
Repeat dipping process with a second bean curd sheet, laying it on
top of the first and sprinkling it with a little filling. Cover
with a 3rd sheet which has been dipped in the stock but do not
sprinkle with filling. Make sure all the corners of the bean curd
skin package are thoroughly moistened and gently fold into a 7x5"
shape. Set aside. Make a batter by combining the eggs with a little
water and beating. Stirring vigorously, pour the egg mixture into
the flour. The resulting batter should have the consistency of
heavy cream. Add more water if necessary. Heat oil for deep-frying
in a wok to 300°F. Moisten the whole pie with the egg batter and
gently slip into the hot oil. Increase the heat and cook, turning
occasionally and gently, until the pie is golden brown on both
sides.
The pie may form pockets of air in the center and puff up. If this
happens while you are cooking it, prick them with the point of a
sharp pin. Drain well and cut in 8 to 10 rectangular pieces. Serve
wrapped in a pancake with sauce and a scallion brush and garnish
with parsley and decorative radishes.
Pancakes:
Pour the boiling water into the flour and mix well with chopsticks.
Gather the dough into a ball and on a well-floured surface, knead
about 10 minutes until dough is smooth and satiny. Set aside, cover
with a damp cloth and let rest about 15 minutes. After resting,
roll dough into a cylandrical shape about 1-1/2" in diameter. Cut
crosswise into 12 rounds. Lightly brush some oil on one side of
each piece.
Place 2 pieces together with the oiled sides together, resembling a
little sandwich. Roll each sandwich into a 6 to 7" circle. Cook the
dough circles one at a time on an ungreased skillet over low heat
1 minute, then turn over. When very lightly browned, remove from
heat and carefully separate into individual pancakes. Serve
immediately or reheat by heating them over a small quantity of
water.
Sauce:
Combine all ingredients and serve as a sauce for the vegetable pie
or for Peking Duck.
Scallion Brushes:
Trim off root ends of scallions. Cut 2 to 3" pieces off lower white
end. Using the point of a small, thin, sharp knife, score the white
ends in 1" cuts, cutting away from the greens. Evenly space 5 to
8 cuts around the circumference of each stalk, so that the ends may
open out. When cut, drop in ice water until the ends curl.
