Picture yourself at a street market in China on a Saturday morning. You see a street vendor making this dish and move in closer to see. So I moved closer to the TV because the closest I’ve been to China is Vancouver, BC, Chinatown. But after seeing this on TV, I had to try to recreate this dish. It is savory, spicy, herby goodness. I hope you like it.
1 cup all-purpose flour
1/4 cup rice flour
1/2 cup whole milk
1/2 cup water
1 tablespoon oil
1/2 pound ground pork
1/2 pound shrimp, pealed, deveined, chopped
1/2 cup hoisin sauce
1/4 cup mild chili sauce
8 tablespoons cilantro,
4 eggs for scrambling
In a bowl add flour, rice flour, water, and milk; mix until smooth.
Heat 9” skillet to medium and coat with a small bit of cooking spray.
Place enough batter to cover the bottom of the pan and swirl; cook for 1 minute and flip; cook for 45 seconds.
Repeat until all batter is used.
Cut scallions in 1/4- inch pieces diagonally.
Chop cilantro fine.
In a skillet add 1/2 pound of ground pork; cook until done and remove from pan.
Chop shrimp in small pieces and add to sausage pan; cook for 2 minutes stirring constantly.
Add sausage back to pan; add hoisin sauce and chili sauce; cook until heated.
In another pan add the 4 eggs and scramble until soft cooked and a little a little runny.
Add sausage/shrimp, eggs, scallions, and cilantro to pancake.
Wrap like a burrito. Sprinkle with cilantro.