Taiwanese Scallion Pancakes
A change from the usual Chinese style scallion pancakes. These fried Taiwanese scallion pancakes are a delicious alternative.
finely sliced scallions
black sesame seeds
Oil for frying
Place flour and salt in a large bowl. Pour boiling water over the flour and mix in with a fork. It will be hot, so please be careful.
Then mix in egg yolks and cold water.
Turn dough out on to a floured surface and knead until the dough comes together into a smooth ball.
Place some plastic wrap over the dough while you prepare the shallot mixture.
In a medium size bowl add scallions and egg whites, mix until well combined and slightly frothy.
Divide dough into 10 even portioned balls.
Roll a piece of dough out to about a 10-15cm round, you don’t need to be perfect. Top the dough with a good amount of the scallion mixture. Sprinkle with sesame sees if you are using.
Cook pancakes in a wok, which has been filled a ⅓ of the way up with vegetable oil. You know the oil is hot enough when a small piece of dough sizzles when it hits the oil.
Place a pancake shallot side down in the wok. Cook until golden and bubbly and then flip over and cook the other side. Remove from wok once cooked and drain very well on absorbent paper.
Eat immediately with your choice of chilli sauce, sweet chilli sauce or soy sauce.
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