Spring onion pancakes
( MAKES 4-5 )
Photo by Jason Oxenham
During a trip to Taiwan I found an amazing stall selling hot, crisp, flaky spring onion pancakes one morning and they were a revelation. A simple dough rolled up and cooked on a hot plate, I thought that would be the thing I'd try and create at home. They don't ever taste the same as eating them standing on the side of the road on a humid day with the sights and sounds of a morning market, but I've given it a good go.
- Put the flour in a bowl and add the boiling water, stirring with chopsticks. This is called "burning" the flour. Give it a mix and once it has cooled enough, continue mixing with your hands.
- Add the cold water, a quarter at a time, and continue mixing.
- When mixed thoroughly, take the dough out of the bowl and knead on a flour-covered bench. You may need to add more flour as you knead. Continue kneading until the dough is shiny and your hands and the bench are clear of dough.
- Roll the dough into a ball and place in a bowl covered with cling film. Seat aside for about half an hour.
- Take a piece of dough about the size of your fist and roll it out on the bench into a circle about 15cm in diameter. Spread some vegetable oil over the dough, then sprinkle over the chopped spring onion. Sprinkle over the sesame seeds.
- Roll the pancake into a tight cylinder, then coil it around into a circle (like a caterpillar rolling itself into a circle). With a rolling pin, flatten this circle into a pancake again.
- Add oil to your frying pan and heat to a medium-high heat. Add the pancake to the frying pan and fry until golden, then flip and cook the other side until golden and crisp.
- Serve as a side dish with chilli oil or chilli sauce or your favourite Asian-inspired dip. Also great at breakfast time.
If you liked this recipe, try Delaney's Taiwanese cucumber salad