19A Acton Park Estate, London W3 7QE, UK

Seaweed and Spring Onion Pancake


          
            Seaweed and Spring Onion Pancake

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 - 

Ingredients

Dipping Sauce:

Tools:

  • Scale
  • Large Mixing Bowl Kettle/Saucepan Chopping Board Knife/Dough Cutter Rolling Pin Greaseproof Paper Cling Film
  • 24-26 cm frying pan

Method

  1. Sift the flour, put it in a large mixing bowl. Add the salt to the measured boiling water and mix well until dissolved.

  2. 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.
  3. Lightly dust the surface with flour, then place the dough onto a worktop and knead for 5 minutes until smooth.
  4. Cover the dough with cling film or a damp cloth and rest for 30 minutes at room temperature.
  5. To make the chilli dipping sauce, mix all the seasonings.
  6. 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.
  7. 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.
  8. 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)
  9. 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.
  10. 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.
  11. Serve while they are hot with chilli dipping sauce.

Chef

AtsukosKitchen

ATSUKO IKEDA

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

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