Friday, January 6, 2012

Chinese Scallion Pancakes

I could just imagine wives during the olden days preparing these scallion pancakes for their husbands before they head out to do some work in the paddy field or to sea. The simplicity of scallion pancakes intrigues me because in the scallions and dried prawns give it a burst of flavour with the crispy and chewy texture of the pancakes. Of course, the scallions are the star of the dish with it's mild oniony flavour.
This recipe is really simple and will make you about 20-25 pieces.

  • 200g flour
  • 700ml water
  • 2-3 bunches of scallions
  • handful of dried prawns

  1. Add the water and flour into a rather large bowl. Stir and leave the mixture to soak for about 2 hours.
  2. The flour should settle down into the bottom of the bowl. Pour the excess water out till you can see the flour at the bottom of the bowl. Mix well till you have a light pancake batter consistency.
  3. Fry the dried prawns in a wok and then add to the batter along with a whole lot of scallions.
  4. Season the batter with some salt but not too much as the dried prawns are rather salty. You could fry up a small spoon of batter to adjust the seasonings to your liking.
  5. Heat the wok on very high heat and pour the a medium sized ladle of batter. The very high heat will get you the little crispy texture of the pancake
  6. Use mittens to rotate the wok in a manner so the batter spreads evenly.
  7. Once you see all the batter change from a milky white to an opaque colour, then your pancakes are ready to be flipped.
The pancakes should be served fresh when they just get out of the wok. Then you'll have the contrasting crunch and the chewy texture of the pancake to enjoy!
Great for breakfast, served with chilli sauce!

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