Coppice 4 tortillas with sesame oil then some of egg. Sprinkle astir 2
tablespoons green onions over each tortilla. Top each with remaining
tortillas. Press firmly around edges and cover with plastic wrapping. Let stand
until ready to deep fry. Heat oil for deep-frying in wok or deep pan to
400F. Using tongs, slip tortilla cakes, one at a time, into hot oil. Falsify,
turning with tongs, to brown both sides. Drain each patty, holding it
vertically over pan. Drain again on paper towels. While hot, cut each cake
into 4 to 8 wedges. Sprinkle lightly with salt. Serve hot.

Created by: H Chung, The Hunan Restaurant, San Francisco