- 2 tablespoons unsalted peanuts
- 2 eggs, beaten
- 1 tablespoon Shao-Hsing wine or dry sherry
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- Pinch of white pepper
- ½ cup all-purpose flour
- 1 medium zucchini, cut across into thin slices, each slice cut across into thin strips
- 2 teaspoons peanut oil
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
158 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 7 grams protein; 93 milligrams cholesterol; 770 milligrams sodium
Four to six servings
- To dry-roast the peanuts, heat a wok or heavy skillet over high heat for 30 seconds. Turn the heat very low. Add the nuts and spread in a single layer. Cook, stirring often with a spatula, until the nuts turn brown, about 12 minutes. Let cool. Place the peanuts between 2 sheets of waxed paper and coarsely crush with a rolling pin. Set aside.
- In a medium bowl, whisk together the eggs, wine and soy sauce. Add the sugar, salt, pepper and flour and whisk until smooth. Stir in the zucchini and peanuts.
- Heat the oil in a 10-inch nonstick skillet over medium-high heat. When hot, spoon in batter and spread it to the rim. Cook until browned on the bottom, about 3 minutes. Run a spatula under the edge of the pancake to loosen. Slide it out onto a large plate. Cover with another large plate, turn it over and slide the pancake back into the skillet and cook the other side until browned, another 1 1/2 minutes. Cut into wedges and serve immediately.
About 30 minutes