Sift flour into a bowl, whisk in water and eggs. Heat a teaspoon or so of the oil in a large non stick frying pan over medium heat.

Using a 2T measure, make pancakes, turning after 1 minute or so. Make 20 pancakes and reserve.

For the filling, heat peanut oil in a large fry pan or wok, add the ginger and swirl, add the mushroom, carrot, and seafood, cooking until just heated through.

Reserve this mixture to a plate and de-glaze the pan with the soy, wine, sesame oil and corn starch.

Cook sauce until thick and bubbly.

Combine with the cooked mixture and cool briefly, add the scallion and bean sprouts.

Several small spoonfuls at a time, make little burrito packages using the pancakes and the filling.

Combine remaining prep egg, water and cornstarch in a shallow dish.

Dip parcels in the mixture and fry in the oil until golden brown.

Serve hot, passing worcestshire sauce and the hoisin sauce.


Peanut Hoisin Sauce

Heat the oil in a small pan and add the garlic, chili paste and tomato paste.

Fry until the garlic turns light golden brown.

Add the broth, peanut butter, hoisin and sugar… simmer for 3 minutes

Cool and add the peanuts and chiles.