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GREEN ONION CAKES WITH FIRE DIPPING SAUCE Recipe | |
Chinese Bread | |
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Ingredients:
GREEN ONION CAKES:1 c. unbleached all-purpose flour 1 c. chicken stock 3 T. Asian(toasted) sesame oil 3 T. rice vinegar 4 eggs lightly beaten 3 garlic cloves, thinly sliced 1 t. ground black pepper 6 green onions(scallions) minced About 2 T. vegetable oil for cooking FIRE DIPPING SAUCE: 1 T. Sichuan peppercorns, crushed 1 T. minced fresh ginger 4 scant T. Rice vinegar (Chenkiang) 4 1/2 t. sugar 3 T. Sesame oil 1 t. Chili oil or cayenne pepper or Tabasco
Directions:
GREEN ONION CAKES:Place flour in a medium bowl. Combine stock, sesame oil, vinegar and eggs. Slowly add mixture to flour, stirring constantly, to form a smooth paste. Add garlic,pepper and green onions; mix well. Cover and refrigerate at least 2 hours, or until batter coats the back of a spoon and is the consistency of heavy cream. Heat a thin layer of oil in a 6-inch nonstick saute pan or skillet. When oil is hot, but not smoking, spoon 3 to 4 tablespoons of batter into pan, swirling to pan's edge as if you were making crepes. Cook over moderate heat for about 1 minute. When edges begin to turn golden brown, flip pancake and cook second side until golden brown. Cook remaining batter in this fashion, keeping pancakes warm. FIRE DIPPING SAUCE: Mix all ingredients together. Process just to blend, pour into a bowl and let stand until the sugar is completely dissolved. Serves 4
Fold pancakes in quarters and serve with sauce.
The Chenkiang vinegar is somewhat similar to a thick malt type vinegar though it has more flavor. Any good chinese market should have it.
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