Chef Irene Yip’s Scallion Pancakes
| Servings |
2-3 people
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Ingredients
Ingredient A
- 250 g plain flour
- 1/2 tsp Salt
- 1 tsp Sugar
Ingredient B
- 120 ml boiling water
- 50 ml Water
Roux
- 100 ml Scallion Oil
- 50 g Flour
Filling
- 80 g Spring Onion finely cut
- 1.5 tsp Salt
- 1.5 tsp Black Pepper
Ingredients
Ingredient A
Ingredient B
Roux
Filling
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Instructions
- Combine A in KitchenAid bowl mix well, add in hot boiling water & mix well. Cover & rest for 10 mins, knead again with the KitchenAid Beater.
- Place scallions in a heatproof bowl, heat oil until smoking hot, pour it quickly over the scallions. Set aside to cool.
- Strain oil in a saucepan, heat up until hot, add in flour & mix well, leave to cool. Divide dough into 4 portions x 105g.
- Roll into a rectangle 11” X 5.5”.
- Spread a layer of roux, sprinkle salt, black pepper & spring onions.
- Roll up. Cut 2pcs, roll it thin & pan-fry until crispy.
- Serve warm.