Pancake Water Chestnut

Ingredients to make pancakes waterchestnut: 

• 240g water chestnuts 
• 2 tablespoons dried mushrooms and mashed 
• 2 tbsp vegetarian ham 
• 2 tablespoons mashed celery 

Waterchestnut flavoring for pancakes: 

• ¾ tsp salt 
• sesame oil and pepper to taste 
• 3 tablespoons cornstarch 

Sauce for pancakes waterchestnut: 

• 2 tsp pineapple jam 
• 2 tsp tomato sauce 
• 1 tbsp vinegar 
• 2 tbsp chilli finely 
• 1 tsp garlic finely 
• 1 tbsp sesame oil 
• ½ tsp salt 
• ½ tsp soy sauce / aqueous 

How to make pancakes waterchestnut: 

1. Water chestnuts peeled, washed, dried, and milled to form a paste.

2. Blend ingredients and seasoning with pasta water chestnuts. Divide into 6 portions and shape into cakes.

3. Heat 2 tsp oil in a wok.

4. Cover cake waterchestnut with cornmeal, fried pastry with a low temperature until golden browned on      both sides.

5. Remove and set aside.

6. Blend the sauce, sprinkle on top of cake or can be presented separately.

Categories: Desserts, New Year Food