Nan's Shrimp Mushroom Scallion Fried Pancake Wrap
Learn how to make stir-fried shrimp, mushroom, and celery in a scallion fried pancake wrap, one of my new favorites! This recipe is a gluten free modification of a popular Chinese dish with a 2,000 year history. Try it out, it's delicious. You can actually use many different types of fillings with this pancake wrap, subscribe to our channel for new recipes. If you don't need this to be gluten free, use the same recipe, just use regular flour instead of gluten free flour. Ingredients: 1 cup of flour (Gluten free all purpose) 0.5 pound of shrimp (Shelled, deveined, cooked) 1 cup of water 1 egg 3 scallions 0.5 ounce of ginger 3 tablespoons of cooking oil 3 ounces of mushroom 4 celery hearts Recipe: Put 1 cup of all purpose gluten free flour, 1 egg and 1 cup of water in a bowl, mix them up. Chop 2 scallions and add them into the bowl. Heat up 1 tablespoon of cooking oil in a small pan (the pancakes will end up being the same size as the pan so keep that in mind). Once the oil got hot, turn the heat to medium level. Then pour half of the flour mixture into the pan and let it cook for about 3-4 minutes. Flip the wrap over to cook the other side for another 3-4 minutes. The wrap will be done once both sides are slightly crispy. Then prepare for the fillings (shrimp, mushroom and celery). Slice 4 celery hearts into long thin shreds. Take the tail shell off of ½ pound of shrimp and cut them into smaller pieces. Wash and slice about 3 ounces of mushrooms into thin pieces. Set all the sliced shrimp, celery and mushroom aside in a plate. Peel 0.5 ounce of ginger and slice it into 4 pieces. Cut 1 scallion into large pieces. Heat up 3 tablespoons of cooking oil and keep the heat in high, once the oil smokes, put the sliced ginger and scallion into the pot. When you can smell the ginger and scallion cooking add the mushrooms and stir continuously. Add the celery and then the shrimp, fry each ingredient for 2 minutes before you put the next one into the pan. Add ½ teaspoon of salt into the mix and stir for 2 more minutes. Take the ginger and scallion out if you don't like them. Put the stir fry filling onto half of the pancake wraps, roll the other half up, and it is done!