Crispy Spring Onion Pancakes

Combine the plain flour (250 g), a salt (0.5 tsp) and hot water (200 ml) with a wooden spoon. Once it is cool enough to handle, knead for 10 minutes. It will be sticky at first but don’t add any more flour, it will form a really soft dough.

Wrap in cling film, and let the dough rest for 15 minutes. Start 15m timer

Mix the sesame oil (2 tbsp), plain flour (2 tbsp), and a pinch of [salt] to form a paste.

Grind up the sichuan peppercorn (1 tsp) in a pestle and mortar. Then finely chop up the spring onion (200 g).

Portion the dough into pieces (4), cover remaining in cling film.

One piece at a time, roll the dough into a large circle. It should be the thickness of a pound coin (which is 2.8 mm).

Spread about sesame oil (1 tsp) paste onto the dough before sprinkling on a pinch of [sichuan peppercorn] and a handful of [spring onion].

Tightly roll the pancake to form a log. Roll the log, tucking one end in a spiral to form a snail shape.

Gently press, and roll on it with a rolling pin gently to form a thick pancake. Keep each pancake separate, in between sheets of baking paper, until you are ready to fry.

Fry on both sides for 2-3 minutes per side until golden brown in [vegetable oil]. Serve hot with the spicy dipping sauce. Start 6m timer

For the sauce, grate the garlic (1 clove) and ginger (3 cm) in a bowl. Pour in soy sauce (2 tbsp), chinese black vinegar (2 tsp), sesame oil (1 tbsp), a water (1 tbsp), crispy chilli oil (1 tbsp) and a sugar (1 pinch), then mix to combine.