Portions: Preperation time: Tested: Complexity: Storage/Preperation Catagories: Far East
Ingredients
60.0g   All purpose flour, 1.0   Egg, 170.0ml   Milk, 170.0ml   Cold water, 5.0tbsp   Corn Oil, 1.0   Onion,Chopped 226.0g   Lean ground beef, 2.0   carrots,grated 1.0   Parsnip,grated 2.0ts   curry powder, 1.0tbsp   Tomato paste, 2.0ts   Cornstarch, 170.0g   Beefstock, 1.0   Egg,beaten 4.0tbsp   Vegatable oil for deep frying,    Carrot strip,

Directions:

o	Sift flour into a bowl. Make a well in centre and add egg. Gradually stir in milk and beat well until smooth. Stir in cold water and beat well. Pour batter into a pitcher.
o	Heat a little oil in a small skillet and pour off excess. Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating. Soak until underside is golden, then turn pancake out of pan (do not cook other side). Repeat with remaining batter, adding more oil pan each time, to make 8 pancakes.
o	Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots, parsnip and curry powder. Cook gently 5 minutes, stirring constantly. Add tomato paste and mix well. Blend cornstarch with a little stock. Add remaining stock to ground beef mixture and bring to a boil. Add cornstarch mixture and cook 2 minutes, stirring constantly. Simmer mixture 10 minutes.
o	Drain on paper towels. Garnish with carrot strip, if desired, and serve hot.

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