Hunan Onion Cakes
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From Henry's Hunan Restaurant in San Francisco, this is actually a shortcut of his recipe. He doesn't use Flour Tortillas, opting to make traditional Hunan-style "pancakes," (very thin, made with flour and hot water). But my recipe makes a close approximation, using the Tortillas.

4 Flour Tortillas, (not corn)
2 Scallions, chopped
2 tbl Soy Sauce
1 Egg, beaten with a 3 drops of Sesame Oil
Oil for deep-frying
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Place the chopped Scallions in a small bowl with the Soy Sauce, (this adds a little flavor to the Scallions). Place 1 Tortilla on your work surface and brush with the Egg/Sesame mixture. Spread half of the Scallions on the Tortilla, leaving a 1-inch margin around the edge. Place second Tortilla on top and seal the edges together.

Repeat with remaining Tortillas and Scallions

Fry in 1 inch of Oil until golden brown. Cut into quarter wedges and serve.

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