Chinese Spring Onion Pancakes

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• Step 1

  Tip 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. The dough 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, cover with plastic wrap and let rest for 30 minutes.

• Step 2

  Slice the dough into four pieces and roll each one out on a lightly floured surface into a 20 cm (8 inch) circle. Brush the surface of each with some of the sesame oil. Sprinkle with all of the spring onions and red chilli.

• Step 3

  Roll each circle up into a tight log. Twist each log around itself like a snake to make a circle. Roll each circle out again to about 18 cm (7 inches). Keep the finished pancakes separated with baking paper and covered with a tea towel.

• Step 4

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

• Step 5

  Sprinkle the pancakes with the sesame seeds and serve with sriracha or Chinese red chilli sauce.

  NOTE
  My favourite sriracha sauce is Sriraja Panich, a Thai brand. If your sauce is too hot, then add a teaspoon or so of rice vinegar to soften the heat.

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