Before dinner offer spiced nuts to accompany a glass of dry sherry. Then sit down for Chinese barbecued pork neatly rolled in French cr?s.
- Portion size 12 servings
- Credits : Canadian Living Magazine: May 2002
Ingredients
Filling:
Method
In blender or food processor, blend together milk, flour, oil, salt and eggs; cover and let stand for 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 day.)Filling: Meanwhile, in ovenproof skillet, heat oil over medium-high heat; brown pork all over. Remove from heat. In small bowl, combine honey, sesame oil, soy sauce and garlic; brush over pork. Roast in 350°F (180°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 20 minutes. Transfer to cutting board; let cool completely. Thinly slice on the diagonal.
Add chives to cr? batter and stir well. Heat 8-inch (20 cm) cr? pan or skillet over medium heat; brush lightly with some of the butter. Pour scant 1/4 cup (50 mL), batter into pan, swirling to coat bottom; cook until top is no longer shiny, about 1 minute. Turn and cook until bottom is golden, 30 to 40 seconds. Transfer to plate. Repeat to make 12 cr?s, stacking each between waxed paper. (Make-ahead: Wrap and refrigerate for up to for 1 day or overwrap with heavy-duty foil and freeze for up to 1 month; bring to room temperature before using.)
Spread each cr? with 1 tsp (5 mL) plum sauce; fold in half. Divide pork and green onions among cr?s, arranging along half of straight edge. Starting at filling edge, roll cr? into cone, tucking in pointed end.
Nutritional facts Per piece: about
- Sodium 200 mg
- Protein 10 g
- Calories 168.0
- Total fat 8 g
- Cholesterol 75 mg
- Saturated fat 3 g
- Total carbohydrate 15 g
%RDI
- Iron 7.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 6.0
- Vitamin C 2.0
