Scallion Pancakes (Shallot Pancakes)
By Chef Taiwan (@chef_taiwan)
Ingredients
- 2 1/2 cups plain flour
- 1 tsp salt
- 1 cup water
- 2 cups chopped shallots (aka green onions, shallots) ((half a large bunch))
- Oil spray ((any is fine, except olive oil))
- 4 tbsp vegetable or canola oil
- Soy sauce
- Black vinegar ((or substitute with white vinegar))
- Chilli paste ((optional))
Directions
- 1Combine flour and 1 tsp salt in a bowl, add water in 3 batches, mixing in between with a spoon (see notes for tips on getting the dough right).
- 2Knead for a minute, either in the bowl or on a flour dusted surface, then cover with cling wrap and rest for 10 minutes.
- 3Divide dough into 2 pieces.
- 4Roll out dough thinly into a rectangle should about 1.5ft/50cm x 8"/20cm.
- 5Spray lightly with oil (any oil is fine - except perhaps olive oil), then roll it up starting from the wide end so you have a long roll.
- 6Coil it into a snail shape, push down with your hand and roll out again into the same shape.
- 7Spray again with oil, scatter over the chopped scallions and a pinch of salt. Then roll it up again, starting from the wide end.
- 8Cut the roll in half, and coil each roll.
- 9Repeat with the other ball of dough. You will end up with 4 coils.
- 10Flatten each coil, then roll out into round shapes about 1/3 " / 0.5 cm thick.
- 11Heat 1 tbsp oil in pan, pan fry for 1 1/2 minutes on the first side, then 1 minute on the other side, pushing down with a spatula if necessary to get it to cook the surface evenly. It should be a dark golden brown colour.
- 12Combine equal parts of soy sauce and black vinegar into a small sauce dish, and add a dollop of Asian chilli paste.