Seaweed and Spring Onion Pancake with chilli oil dipping sauce. This recipe is inspired by the Chinese street food Cōng yóubǐng (葱油饼), it is simple yet addictive! I have added my own twist to it by adding aonori and seaweed for extra flavour.
It is very flaky and crispy. Enjoy it while it's hot!
Serves:4 medium size pancakes
preparation time -
- Large Mixing Bowl Kettle/Saucepan Chopping Board Knife/Dough Cutter Rolling Pin Greaseproof Paper Cling Film
- 24-26 cm frying pan
Sift the flour, put it in a large mixing bowl. Add the salt to the measured boiling water and mix well until dissolved.
- Add the salted boiling water to the flour whilst stirring slowly, using chopsticks or a spatula until the mixture comes together as a dough. use your fingers to combine well.
- Lightly dust the surface with flour, then place the dough onto a worktop and knead for 5 minutes until smooth.
- Cover the dough with cling film or a damp cloth and rest for 30 minutes at room temperature.
- To make the chilli dipping sauce, mix all the seasonings.
- Unwrap and divide the dough into four. Cover the rest of the dough with cling film or a damp cloth to prevent it from drying.
- Dust the worktop with flour and press each piece of dough onto the worktop using your palm, then roll out the dough to a very thin rectangle shape using a rolling pin. This will make a flaky texture.
- Spread a little oil on the surface of the dough and evenly sprinkle with spring onions and Clearspring Green Nori Sprinkle. ( You can add the reconstituted Wakame as well if you have some extra)
- Roll the dough gently and firmly into a cylindrical shape. then roll it from left to right to make it look like a lolly pop candy. set aside.
- Before starting to cook, gently roll the dough out to make a flat round shape as thin as possible. Heat the frying pan to hot, and lightly oil the frying pan then place a pancake on it. Cook for about 4-5 minutes until both sides are brown. Repeat the same process for the rest of the pancakes.
- Serve while they are hot with chilli dipping sauce.
Founder of Atsuko’s Kitchen A well-established Japanese chef, cookbook author of Sushi Made Simple and Atsuko’s Japanese Kitchen and food photographer. She has been sharing her knowledge and techniques of Japanese cooking with a series of classes at Atsuko’s Kitchen in London since 2008, which introduces family favourites, alongside the art of sushi making.
Website - atsukoskitchen.com