Cong You Bing - Spring onion pancakes with sambal olek

Knead flour with hot water, peanut oil and a pinch of salt to form a smooth dough.

Add cold water and continue kneading until the dough is uniform.

Shape the dough into a ball and cover with a damp tea towel. Leave to rest for at least 30 minutes.

Meanwhile, finely chop the spring onions.

After the resting time, knead the dough again and divide into 8 equal pieces. Shape these into balls.

Sprinkle flour on the work surface to prevent sticking. Roll out the dough into a circle about 1 mm thick and brush with peanut oil.

Spread 1-2 tbsp of the finely chopped spring onions on top, season lightly with salt and roll into a sausage.

Shape the rolled sausage into a snail and flatten with the palm of your hand. Roll out a little thinner if desired (recommended thickness: 1 mm – 1.5 cm).

Heat some peanut oil in a frying pan and fry the pancakes for about 3 minutes on each side over a low to medium heat until golden brown and crispy.

Use sambal olek for dipping.