Ingredients:
1 large eggs
1 tablespoon toasted sesame oil
4 flour tortillas
1/2 cup scallions, finely chopped
2 tablespoons fresh cilantro
2 tablespoons vegetable oil, for frying
4 tablespoons soy sauce
2 tablespoons rice vinegar
1/4 tablespoon sesame oil
1 dash Tabasco sauce
1/2 tablespoon sesame seeds
Directions:
In a small bowl, whisk together the egg and the sesame oil.
Put the tortillas on a flat surface and brush one side liberally with the egg-oil mixture.
In a small bowl, mix the scallions and the cilantro.
Divide the mixture between two tortillas, spread even but leave 1 inch border.
Pour reminder of the mixture on the scallions, but make sure you don’t overdo it and it doesn’t flood.
Top the filled tortillas with the remaining ones, brushed side down and press edges to seal. You might need to do this while frying too.
Heat the oil in a pan, add one pancake and cook until crispy and golden brown, about 2-3 minutes per side. Transfer to a plate and repeat with the other tortilla.
Cut pancake into six wedges and serve with a dipping sauce.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.