Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups plain flour
  • 1 tsp salt
  • 1 cup water
  • 2 cups chopped shallots (aka green onions, shallots) ((half a large bunch))
  • Oil spray ((any is fine, except olive oil))
  • 4 tbsp vegetable or canola oil
  • Soy sauce
  • Black vinegar ((or substitute with white vinegar))
  • Chilli paste ((optional))

Instruction

  • Combine flour and 1 tsp salt in a bowl, add water in 3 batches, mixing in between with a spoon (see notes for tips on getting the dough right).
  • Knead for a minute, either in the bowl or on a flour dusted surface, then cover with cling wrap and rest for 10 minutes.
  • Divide dough into 2 pieces.
  • Roll out dough thinly into a rectangle should about 1.5ft/50cm x 8"/20cm.
  • Spray lightly with oil (any oil is fine - except perhaps olive oil), then roll it up starting from the wide end so you have a long roll.
  • Coil it into a snail shape, push down with your hand and roll out again into the same shape.
  • Spray again with oil, scatter over the chopped scallions and a pinch of salt. Then roll it up again, starting from the wide end.
  • Cut the roll in half, and coil each roll.
  • Repeat with the other ball of dough. You will end up with 4 coils.
  • Flatten each coil, then roll out into round shapes about 1/3 " / 0.5 cm thick.
  • Heat 1 tbsp oil in pan, pan fry for 1 1/2 minutes on the first side, then 1 minute on the other side, pushing down with a spatula if necessary to get it to cook the surface evenly. It should be a dark golden brown colour.
  • Combine equal parts of soy sauce and black vinegar into a small sauce dish, and add a dollop of Asian chilli paste.