Spring Onion Pancakes

Photo: Phill Webb Props: Zoe Harrington: Styling: Me Recipe: 'My Asian Kitchen' - Murdoch Books

Eaten as breakfast or snack food all over China, spring onion pancakes are made from the same dough as dumplings. They’re rolled out in a method similar to a roti – brushed with sesame oil, showered in spring onions (scallions), rolled up and twisted like a snake, and then rolled again. Pan-fry them until golden to yield their chewy yet flaky texture and dip into tangy red chilli sauce.

Chinese spring onion pancakes

serves 4 prep 20 minutes, plus 30 minutes resting cook 10 minutes

• 350 g (12 oz) plain (all-purpose) flour

• 225 ml (8 fl oz) boiling water

• 3 tbsps sesame oil

• 8 spring onions (scallions), finely chopped

• 1 thumb-sized red chilli, seeded and thinly sliced

• 1 tbps toasted sesame seeds

Serve with a red chilli sauce like sriracha. My favourite is Sriraja Panich, a Thai brand. If your chilli sauce is too hot like some sriracha sauces, then add a teaspoon or so of rice vinegar to soften it.

1. Pour the flour into a food processor or large mixing bowl. With the motor running or using a spoon to stir, pour in the boiling water. It will come together into a ball. Remove it from the machine or bowl. Knead on a clean work surface for about 5 minutes until the dough is smooth. Place in a bowl and cover with plastic wrap to let rest for 30 minutes.

2. Slice the dough into four pieces and roll each one out into a 20 cm (8 inch) circle on a lightly floured surface. Brush the surface of each with some of the sesame oil. Sprinkle with all of the spring onions and red chilli. Roll each circle up into a tight log. Twist each one around itself like a snake to make a circle. Roll each circle out again to 18 cm (7 inches). Keep the finished pancakes separated with baking paper and cover them with a tea towel while you prepare the hot pan.

3. Heat a large frying pan and add some of the remaining sesame oil. Fry each pancake until golden on one side, about 2 minutes, and then flip over. Repeat with the remaining three, adding oil to the pan each time and then cut each one into triangles.

4. Sprinkle with the sesame seeds and serve with a sriracha red chilli sauce.