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
Ingredients	Preparation
4 pancakes Pancake Batter Vegetable oil 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 350°F [180°C], 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.