Deep-Fried Pancake Strips, Sweet and Sour Sauce
[sauce / microwave]
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: 700 watts oven
Waiting time: 5 minutes
Do not waste left-over pancakes...use them for this recipe.
For 1: prepare sauce with half of the ingredients and use 2 pancakes. Cook vegetables for 1 to 1 1/2 minutes and then sauce, also for 1 to 1 1/2 minutes.
Servings: 6 to 8
IngredientsPreparation
Sweet and Sour Sauce
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 small carrot, finely chopped
  • 1 tablespoon [15 g] butter
  • 1 tablespoon [15 mL] wine vinegar
  • 1 tablespoon [15 mL] honey
  • 1 1/2 teaspoons [7.5 mL] soy sauce
  • 1 teaspoon [5 mL] tomato paste
  • 7/8 cup [220 mL] hot water
  • 4 teaspoons [20 mL] cornstarch
  • 4 tablespoons [60 mL] unsweetened pineapple juice
  • Salt and pepper, to taste
  • Prepare sweet and sour sauce.
  • Cook pancakes or use leftover pancakes.
  • Cut each pancake into four parts and then into thin strips.
  • Slowly heat oil into a deep-fryer, to 350F [180C], until a 1-inch [2.5-cm] bread cube browns within 30 seconds.
  • Deep fry pancake strips into hot oil for 1 1/2 to 2 minutes, until golden brown and crunchy.
  • Drain onto paper toweling.
  • Serve at once, along with sweet and sour sauce.
Sweet and Sour Sauce
  • Brown together chopped onion, crushed garlic and finely chopped carrot into butter in microwave oven, covered, for 2 to 3 minutes on 'MAXIMUM'.
  • Mix in wine vinegar, honey, soy sauce and tomato paste; microwave for 2 to 3 minutes on 'MAXIMUM', then mix in hot water.
  • Into a small bowl, mix together cornstarch and pineapple juice; stir into hot sauce.
  • Microwave for 2 to 3 minutes on 'MAXIMUM, until thickened; season to taste with salt and pepper.
  • Leave to rest for 5 minutes.
  • Meanwhile, cook pancakes.