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