4oz/100g walnuts, crushed
4oz/100g sweet black bean paste
flour and water for sticking
corn oil for deep drying
icing sugar for dusting
12oz/350g plain flour
pinch of salt
4 eggs beaten
1 pint/575 ml milk
Make batter: sift flour and salt into a bowl. Mix in eggs and gradually add milk. Chill mixture for 1/2 hour before making 30 small, thin pancakes in the usual way.
Take a small square cutter and cut out as many shapes as possible from the pancakes. Set aside in pairs.
Mix walnuts with black bean paste. Put 1/2 teaspoon in the centre of each square and sandwich with the other. Seal edges with a little flour and water paste. Repeat until all squares and filling is used.
Heat oil in a wok to 140C/275F and deep fry squares until golden. Drain on kitchen paper. Dust with icing sugar.