Living in lockdown in a new suburb and the cold weather in Sydney led to cravings for some fresh and delicious Chinese food. One of my favourite things to order in Chinese restaurants has to be the humble spring onion pancake. It’s meat free, loaded with oil and lots of deliciousness – the secret however is in the dipping sauce!
My recipe is incredibly easy, and takes no time at all. The effort is all in the rolling of the dough with the spring onion filling. Follow the video carefully to learn the ‘tuck and roll’ method [I’m not sure what this is actually called!] because this will ensure you get lots of buttery layers for your pancake.
For the dipping sauce I add Sichuan peppercorns to give the sauce a beautiful tone of numbing chilli flavour – I absolutely love it! You can find Sichuan peppercorns in your local artisanal grocer, local Asian grocer or in the Asian grocery aisle of your supermarket. Here are some links for Australian stockists:
Harris Farm: https://www.harrisfarm.com.au/products/spiceco-sichuan-pepper
Check out the recipe card here: https://theminiaturelife.com/recipe-cards/2020/6/7/recipe-spring-onion-pancakes-with-sichuan-dipping-sauce
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Original of the video here