Delicious Asian dish
Preparation time:approx. 45 minutes
Ingredients for four people
Ingredients
Shan'shi ingredients for the filling
- Shan' Shi Sambal Olek for dipping
- Additional Shan' Shi peanut oil
Ingredients for the batter
- 300 g flour
- 150 g hot water
- 30 ml peanut oil
- 40 ml cold water
- pinch of salt
- Flour for the work surface
- Peanut oil for coating
Preparation
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.
Tip:
Soy sauce and various chili sauces
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