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Method :
Sift the
flour into a bowl; make a well in the centre. Add the water and eggs and
mix to a smooth batter. Season with salt and pepper. Heat 1/2 teaspoon
oil in a small non-stick frying pan; add 2 tablespoons batter and swirl
until it begins to set. Cook for 30 seconds, turn and cook the other
side for 10 seconds. Turn out and repeat with remaining batter.
To make
filling: Heat the oil in a pan; add the ginger, carrot and celery and
cook, over high heat, for 2 minutes. Add the prawn meat; cook for 1
minute or until the meat begins to turn pink. Add the bean sprouts and
cucumber; remove from the heat. Blend the sherry, soy, oil and cornflour
to a smooth paste. Add to the prawn mixture, return to the heat and
bring to the boil. Remove from heat and allow to cool.
Spoon about a
tablespoon of mixture across the centre of each pancake. Fold the
pancakes over the filling, bringing in the edges and rolling over into
neat flat parcels. Combine the egg, water and cornflour in a shallow
dish and use to coat the rolls. Heat the oil in a frying pan; add the
pancakes and cook for 2 minutes each side until golden. Serve
immediately.
Makes 12
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