Shallot pancakes

The simple flavour of spring onion (or shallots) mixed with oil produces something so divine that it has captured the hearts of many Chinese, and graced the tables of top restaurants and suburban eateries alike.

Shallot pancakes are surprisingly easy to make, and they make a rustic and satisfying snack. Here is how:

Makes approx. 18 pancakes

250g plain flour (no need to sift)
1 tsp salt
1.5 tbsp oil
3 tbsp sesame oil
green parts of 5 stems of shallots or spring onion

Finely slice the shallots and set aside.

Using a wooden spoon, mix the flour, salt and oil together with 220 ml boiling water in a mixing bowl. You should get a rough separated dough. Tip the dough out onto a lightly floured work surface and kneed the dough until you get a smooth and elastic textured dough. Cover the dough with a cloth and let it rest for 20-25 mins.

Meanwhile, you can prepare a tray with some baking paper (for separating the pancakes when you stack them together) or you can use sandwich bags / cling wrap.

Using your hands, roll the dough out to form a long roll. Make sure the dough is evenly spread. Using a knife, divide the roll into 18 portions. Take a portion and cover the rest. With the cut surface down on the bench, flatten the dough with your palm. Then, using a rolling pin, roll out the dough into a 10cm circle. It doesn’t have to be a perfect circle. Some flour on the rolling pin will make it easier.

Brush generously with oil (I mix oil and sesame oil together). Sprinkle with shallots. Now, starting on the side closest to you, roll the dough up as if you would roll up a piece of paper. Once it’s rolled up, start at one end and roll the dough into a circular snail shape. You should get a ‘swirl’. Lightly press this ‘swirl’ down to flatten.

Repeat with the rest of the dough, oil and shallots. Rest the flattened ‘swirls’ for 20 mins.

Now take one of the ‘swirls’, using your palm, flatten. Roll it out carefully using the rolling pin, into 10cm circles. Repeat with all the dough until you are done. When stacking pancakes, make sure you separate each with baking paper / cling wrap.

Heat oil in a frying pan, fry 2 – 3 pancakes at a time. It’ll take around 3-4 mins for each side to turn golden brown. Best served with some sort of curry or saucy dish. Or yummy just on its own!


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One Response to Shallot pancakes

  1. Ben says:

    it 'swirl' was nice!

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