Scallion (Spring Onion) Pancakes
I have long looked at images of these and wondered how they were made. So flaky and puffy and that sauce!! YUM. So when we made the Chinese Puff Pastry recipe and had SCADS left over after our egg tarts, the research showed that this is also a use for the pastry. You are totally welcome. We played around a bit with the traditional method and my Chinese grandmother may be turning in her grave, so with apologies to tradition, this is our version. A little patience is required, but this is a lot easier than the usual! And go double on the sauce. Just saying. It is GOOD!
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- 8 spring onions, thinly sliced
- 1/2 Teaspoon Chinese five spice
- 1 Tablespoon sesame oil
- 1 Tablespoon sesame seeds
- 1/2 Batch Chinese Puff Pastry Recipe
- 2 Tablespoons Miso (dark)
- 1 Tablespoon water
- Extra Virgin Olive Oil (EVOO) for frying BUY
- 2 Tablespoons hoisin
- 2 Tablespoons Tamari
- 1 Teaspoon dried red chilli flakes
Combine the spring onions, Chinese five spice, sesame oil and sesame seeds in a bowl. Place that mixture and the Chinese Puff Pastry into the Thermomix bowl and knead 1 min/Interval. You can reserve some of this to serve with the pancakes as well. (Or make extra!)
In a small bowl, mix the miso with the water to get a thinner, spreadable paste.
Divide dough into 40 gram balls.
On a floured silpat mat, take 1 ball of dough and flatten with the palm of your hand. Roll out thinly with a rolling pin, spread some miso mixture onto it. Roll it up scroll-style, then roll the scroll up, like a snail, flatten dough with your palm again and then carefully roll it out flat again. Repeat with all the dough balls. This is the hardest part!
Heat EVOO in a frypan over low heat. Fry each pancake for 10 minutes, turning half way. You want them to cook slowly. Repeat with remaining pancakes.
To make the sauce, combine all ingredients in a small bowl.
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