Begin by preparing all your components for the filling.
Scramble all 6 eggs together with salt, white pepper and 4 tbs of cooking wine. Cut shrimp and scallops into small bite sized pieces. Rough chop the chives (2 inch pieces).
Hydrate the noodles slightly through by soaking in water for 2 min
To begin creating your wrappers, shape the dough into a 2 inch snake (make thicker for a larger pancake). Cut or pinch portions of dough about 2 inches long. Be sure you have an even number of pieces.
Use a bit of flour so the dough doesn't stick. Using your palm, smash the pieces of dough (cut side facing the board and palm) so that the pieces form round discs.
Take a disc and dip one side into a shallow dish of sesame oil.
Take another disc and smash them together like a sandwich. Oiled side in the middle.
Roll out the dough to be flat pancakes.
Roll until thin and round.
Pre Heat a skillet to medium low heat. Place pancakes in the pan (do not use additional oil).
Prepare a plate with a clean towel to keep your pancakes warm.
Depending in your stove, you may need to increase heat to medium if the pancakes are not browning. Once pancakes have browned slightly, flip and brown the other side.
Once pancakes are browned on both sides, pull the two sides apart.
Leave pancakes in the towel to keep warm.
To create your filling, add veg oil to a hot pan. Add 2 cloves of chopped garlic, soy sauce, sugar and 4 tbs cooking wine. Add noodles and sauté until incorporated and noodles have cooked through.
Put noodles to the side.
Add vegetable oil and 1 chopped garlic clove to a hot pan. Add shrimp and stir fry until cooked. Add salt and white pepper to taste.
Set shrimp aside, and repeat with the scallops. Once cooked, put scallops to the side.
Heat vegetable oil on a high heat, add 3 chopped garlic cloves, then entire bunch of bean sprouts.
Sauté for a few minutes then add chives. Sauté for another few minutes until chives are cooked through. Add salt and white pepper to taste.
Add the noodles and seafood to the pan. Toss to incorporate.
Plate filling mixture.
Heat pan to medium high, add vegetable oil.
Add egg mixture to the pan.
When the omelette is cooked 3/4 of the way through, flip and cook the rest of the way.
Once the 2nd side is cooked, place the omelette on top of your filling mixture. This is called 'Dan Mao' or 'Egg Hat'.
To eat, take 1 pancake, spread a bit of oyster sauce on top, add the filling and egg mixture. Roll or fold and enjoy!
- 6.0 eggs
- 8.0Tbsp chinese cooking wine (huang jiu)
- 1.0bnch Mung bean noodles
- 1.0bnch bean sprouts
- 1.0bnch chives
- 1.0lb peeled, deveined shrimp
- 1/2lb scallops
- 1/2c Chinese pancake dough (see recipe)
- 2.0Tbsp Sesame oil
- 4.0Tbsp soy sauce
- 1.0Tbsp sugar
- white pepper
- 7.0 garlic cloves
- Oyster Sauce
Brooklyn, New York