OH DUDES, how was your weekend? Mine was AWESOME. I have totally re-found my cooking mojo and it is GAME ON peeps, GAME ON. I’m in a total Asian flavour phase and this week am going to post several of the recipes in my repertoire which got a workout these last couple of days.
First up, Spring Onion Pancakes.
What can I tell you about these except STOP THE CLOCKS, HOLD THE PHONE and MAKE THEM ALREADY.
Spring onion pancakes
- 3 cups plain flour
- 1 cup boiling water
- 1/3 cup cold water
- 2/3 bunch spring onions, finely sliced
- Vegetable oil
Then roll into a log and cut into 6 even pieces .
Take one of the pieces and roll out very thinly. To get the nice round shape imagine you’re looking at a clockface. With your rolling pin edge in the middle of the clock and angled at 12 o’clock, roll, turn dough slightly, roll, turn dough slightly, roll and so on until you’re back at 12 o’clock. See – it’s nice and round. Now keep going until it is as thin as you can get it.
Brush with oil and then scatter over the shallots and salt.
Roll it up tightly – in that I want you to try and get as many rolls of the dough as you can. This gives you more layers once it’s re-rolled into the pancake. You want that.
Then roll it into a snail shape.
And then flatten it with the palm of your hand.
And then roll it with the rolling pin again.
Get your frypan nice and hot and add 1 teaspoon of oil. When it is very hot, add the pancake. As it cooks, shake the pan every now and then. Flip after a minute or two.
Serve with a sauce of soy sauce and black vinegar or my dumpling dipping sauce.