Ingredients
- 2 cups plain flour + extra to dust
- 1.5 cups boiling water
- 4 stems shallots
- 3 Tbs Sesame seed oil
- 5 Tbs Vegetable oil
- 1 tsp salt
- 1 tsp Chinese five spice
- 2 Tbs rice wine vinegar
- 2 Tbs Soy Sauce
- A generous pinch of chili flakes
Method
- Combine the flour and boiling water in a heat-proof bowl, mixing until all flour is incorporated. Remove from the bowl and knead until the mixture comes together cohesively. It may still have a rough texture. Cover and allow to rest for 30 mins.
- Meanwhile, combine Sesame seed oil and 3 Tbs of the vegetable oil in a small ramekin and set aside for use later. Finely chop the Shallots.
- After resting, knead the dough again until smooth and divide it into four equal portions. Place three portions back in the bowl and keep covered so they don't dry out. Lightly dust the bench with flour and roll the first portion out in a rectangle (approx 25x20cm). Brush the whole rectangle with the combined sesame seed and vegetable oil mixture. Sprinkle a dash of salt and Chinese five spice over the rectangle, as well as approx one sixth of the finely chopped shallots. Beginning along the long edge, carefully roll the pastry into a tight log so that all toppings are encased within. Once a long thin log has been created, coil the pastry like a snail, tucking the end under to create a plump round disc of pastry. Roll this disc out into a thin circle (approx 20cm diameter) to make a pancake and set aside. Repeat this process with each remaining dough portion.
- Heat 2 tsp vegetable oil in a large fry pan. When hot, fry the pancakes one at a time, approx 2 min each side or until golden. Add more oil to the pan before frying each pancake to ensure a golden crust. Pancakes should be crispy on the outside with soft layers on the inside.
- Make the dipping sauce: Combine rice wine vinegar, soy sauce, one sixth of the finely sliced shallots and the chili flakes in a ramekin.
- To serve, slice the pancakes into wedges, sprinkle with remaining sliced fresh shallots and serve with dipping sauce.
Product used in recipe
- Lee Kum Kee - Gluten Free Soy Sauce
- Yeo's - Pure Sesame Oil
