Serves: 4, 6 pieces each | Prep Time: 35min | Cook Time: 10min
Pancakes. Chinese style! No syrup required.
This is not your standard stack of flapjacks. An easy shrimp and scallion pancake that makes a quick and tasty breakfast element! This is also had for dessert, too. Get ready for twice a day deliciousness.
- 1½ cup flour
- ¾ cups boiling water
- ½ tablespoon peanut oil, more if necessary
- 1½ teaspoons sesame oil
- 1 teaspoon salt, divided
- 4 scallion/green onions - thinly sliced
- 2 tablespoons dried shrimp - reconstituted and minced
Ginger-soy dipping sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar (if you like)
- 1 tablespoon water
- 1 teaspoon sugar
- 1 teaspoon minced ginger
- 1 teaspoon green onions - thinly sliced
- ¼ teaspoon red pepper flakes
- Place 1½ cups of flour in a bowl and pour in the boiling water while stirring.
- When the dough is cool enough to touch, knead it into a ball. Continue kneading on the counter until you’ve got a smooth ball – about 5 minutes. The dough should be tacky, but not overly sticky.
- Cover loosely with plastic wrap and let the dough rest for 30 minutes.
- Cut the dough into 4 pieces. Flour your counter and roll out one piece to a rough circle ~6–8 inches in diameter.
- Brush the entire surface with sesame oil. Sprinkle over a quarter of each salt, green onions, and shrimp.
- Roll into a cylinder then coil the cylinder into a spiral, tucking the end underneath. Roll the spiral out into a circle ~4–5 inches in diameter.
- Heat ½ tablespoon oil in a non-stick pan over medium-high heat. Fry the pancake for 2 minutes each side or until golden brown. Continue with making the next pancake while the first is frying. Remove the fried pancake from the pan and drain on a paper-towel lined wire rack. If necessary, add more oil to the pan and continue frying the remaining pancakes.
- Combine all the ingredients for the dipping sauce. Cut each pancake into 6 triangles and serve with the dipping sauce.