These shallot pancakes are easy to cook and make a perfect pair with chicken. This recipe is great for a weeknight meal!
- Place the flour and salt in a large bowl. Make a well in the centre and add the boiling water, sesame oil and vegetable oil. Use a round-bladed knife in a cutting motion to stir until well combined. Set aside for 10 minutes to cool slightly.
- Turn the dough onto a clean, lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a large bowl. Cover with a tea towel and set aside in a draught-free place for 30 minutes to rest. When dough is cool, use your hands to form it into a ball. Turn the dough onto a clean, lightly floured surface and knead for 5 minutes or until soft and smooth.
- Use your hands to roll dough into a 24cm-long log. Use a small sharp knife to cut dough into 24 slices. Use a lightly floured rolling pin to roll one dough portion into a 10cm-diameter disc. Repeat with remaining portions.
- Brush one side of a disc with extra sesame oil and sprinkle with shallots. Roll up tightly to enclose shallots. Roll up lengthways to make a coil. Use a rolling pin to roll out into a 10cm-diameter disc. Repeat with remaining discs, sesame oil and shallots.
- Heat a non-stick frying pan over medium heat. Brush with extra vegetable oil to lightly grease. Cook 2 pancakes at a time for 1 minute each side or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining pancakes. Serve on a platter with chicken.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set