Chinese Egg & Chive Pockets

Instructions

1. Defrost a package of scallion pancakes according to package instructions.
2. Boil the rice vermicelli according to package instructions, drain, rinse in cold water, add to a large bowl and cut into 1” pieces with scissors. Add in the chives and set aside.
3. Crack eggs into a bowl, season with salt and whisk to combine.
4. Heat a large seasoned cast iron or non-stick skillet over medium-high heat. Melt 1 tablespoon of butter and add in a drizzle of sesame oil then add in the shrimp. Cook until just starting to cook through.
5. Push shrimp to the side of the pan and add in the eggs. Scramble and fold in the shrimp.
6. Add the egg and shrimp mixture to the bowl along with the chives and vermicelli. Mix and season to taste with the oyster sauce, white pepper, sriracha, and salt.
7. Stuff the scallion pancake with filling, allowing enough room to close and seal them. Fold to desired chive pocket shape. Flat surfaces are best to maximize heat contact. (Liang’s mom makes them into round patties!)
8. Melt the remaining 2 tablespoons of butter on a large griddle pan over medium heat and sear chive pockets on both sides, until scallion pancakes are crispy and flaky, about 4 minutes per side.
9. Enjoy with your favorite condiment! Liang’s is chili oil.