Scallion Pancakes (Shallot Pancakes)
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.92 out of 5 stars
(12)
Ingredients
4 servings
- 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)
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Preparation
Step 1
Combine 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).
Step 2
Knead for a minute, either in the bowl or on a flour dusted surface, then cover with cling wrap and rest for 10 minutes.
Step 3
Divide dough into 2 pieces.
Step 4
Roll out dough thinly into a rectangle should about 1.5ft/50cm x 8"/20cm.
Step 5
Spray 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.
Step 6
Coil it into a snail shape, push down with your hand and roll out again into the same shape.
Step 7
Spray again with oil, scatter over the chopped scallions and a pinch of salt. Then roll it up again, starting from the wide end.
Step 8
Cut the roll in half, and coil each roll.
Step 9
Repeat with the other ball of dough. You will end up with 4 coils.
Step 10
Flatten each coil, then roll out into round shapes about 1/3 " / 0.5 cm thick.
Step 11
Heat 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.
Step 12
Combine equal parts of soy sauce and black vinegar into a small sauce dish, and add a dollop of Asian chilli paste.
Step 13
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