Scallion Pancakes

Scallion Pancake 9

Crispy, flaky and little crunches of salt – perfection.

We fell in love with Scallion Pancakes at Mad Mango Cafe in Kelowna, served with an amazing laksa.  That’s a little bite of heaven.  Ever since, I’ve looked up a few recipes, and never quite had the courage to try making them.  Tonight’s menu included a chicken laksa, and just on a whim, decided to give these scallion pancakes a go.  I found this recipe on the “Serious Eats” website, and I didn’t change a thing.  They were far quicker and easier to make than I thought, and FAR exceeded our expectations.  If you have fun playing with dough, make sure to give this a try.

Ingredients

  • 2 cups all-purpose flour, plus extra for dusting work surface
  • 1 cup boiling water
  • Up to 1/4 cup toasted sesame seed oil
  • 2 cups thinly sliced scallion greens

Oil for frying

Salt for garnish

Directions

Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4  cup of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.  (If you don’t have a food processor, just mix the dough together by hand and knead until smooth and soft)

Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface.

Scallion Pancake 1

Okay, so my dough ball isn’t exactly a perfect circle, but that’s okay, it will get there.

Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.

Scallion Pancake 2

See?  What did I tell you, looks like a circle now!  Gently flatten with your hand, then start to roll.

Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.

Scallion Pancake 3

Scallion Pancake 4

Scallion Pancake 5

Make sure to brush on just a very delicate layer of sesame oil – if you get too much on there the oil will start to pop out when you roll the dough.  

Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes.

Scallion Pancake 6

Scallion Pancake 7

Just look at that flaky crust!

Scallion Pancake 8

As soon as you remove the pancake from the oil, immediately sprinkle with a little sea salt.

Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping.  Repeat with remaining 3 pancakes.

Dipping Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons Chinkiang or rice wine vinegar
  • 1 tablespoon finely sliced scallion greens
  • 1/2 teaspoon grated fresh ginger
  • 2 teaspoons sugar

Combine all ingredients, and set aside at room temperature.

Tonkatsu Sauce

Who knew tonkatsu sauce was so easy to make?  We were lucky enough to get some Japanese chow mein from the Japanese bazaar, and it seemed a perfect time to cook up a pork cutlet with tonkatsu sauce.

Pork cutlet with Tonkatsu

Japanese chow mein is such a treat, I love the way it tastes crunchy with the lightest of seasonings.  It goes so well with many dishes.  Tonight we served it alongside the pork cutlet with tonkatsu and bok choy with peppers and lemon tahini sauce.

  • 1 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 2 tsp oyster sauce
  • 1/2 tsp hot chili oil

Whisk together and adjust to your liking.  Traditionalists will use 1 tsp sugar instead of the chili oil but we really like the additional bite of heat.

 

Miso Glazed Scallops and Greens

Scallops

Tender scallops, browned delicately and served over bok choy.  Yum.  In fact, you could use any greens, however the bok choy looked too good to pass by.

Ready for a 15 minute dinner?  This was so quick I couldn’t believe it.  If you want to make a full meal, just serve over rice.  In fact, by the time your rice is ready, the rest of this tasty dinner will be too. Dripping with the goodness of ginger and garlic the miso glaze adds the perfect amount of sauce to golden scallops.

  • 1 tbsp yellow miso
  • 1 tbsp seasoned rice vinegar
  • 1 tbsp mirin (sweet Japanese rice wine)
  • 1/2 tsp fresh grated ginger
  • 1/2 tsp fresh grated garlic
  • 1/2 tsp toasted sesame oil
  • 2 baby bok chow, quartered lengthwise
  • 10 large sea scallops, patted dry (make sure to remove the side muscle)

GARNISH

  • thinly sliced green onions
  • toasted sesame seeds

Whisk first 4 ingredients and 1 tbsp water in a small bowl to blend.  Set sauce aside.

Heat 1 tsp vegetable oil, and sesame oil in nonstick skillet over med-high heat.  Add bok choy and cook until just wilted and browned lightly in spots, turning often.  Remove bok choy to serving platter.

To the same skillet, add a bit more of both oils.  Season scallops with salt and pepper and add to skillet.  Sear scallops until brown and just opaque in center, about 1 1/2 minutes per side.  Pay attention, there is nothing sadder than an overcooked scallop. :o(

Remove pan from heat and nestle the scallops in with the bok choy.

Add miso sauce to skillet, stir just until warm, about 3-5 seconds.  If it seems too thick add a bit more water.

Drizzle sauce over scallops and bok choy.  Sprinkle with green onions and sesame seeds.

I think it took about as long to type this as to cook it ……

SUSHI – (deconstructed and in a bowl!)

deconstructed sushi 2

On a hot night like this it is hard to think of cooking, or even standing over a grill ….. in fact standing and rolling cold items like sushi seemed a bit of a stretch …. this was just perfect – so cold and refreshing and really hit the spot.  Give it a try with any of your favorite sushi ingredients.  Great for a family too – serve it the way I did – on a large platter and let each person make their own bowl up as they go.

SUSHI SAUCE

zest 1 lemon and 1 orange, and reserve

juice of each: 1 lemon, 1 orange

1 tbsp. brown sugar

On medium heat cook on a gentle boil for 2 minutes, stir in:

3 tbsp. soy sauce

3 tbsp. rice vinegar

Heat again on a gentle boil for about 3 minutes until it thickens slightly.

Taste!!!!  I can’t say this enough …. you need to make sure the flavours are balanced, playing with each of the simple ingredients above.  If you think it can stand a bit more citrus, add in the zest.  If you like your sushi spicy, add in either wasabi paste or a minced chili pepper.

Toast nori sheets lightly, just until crispy.  Slice in thin strips, and again dice if you like small pieces or leave it in strips. 

Cook some sushi rice according to directions on rice

Finely slice whatever ingredients you like in your sushi

For us today this included:

imitation crab meat

shrimp

cucumber

carrot

avocado

cabbage

green onions

toasted sesame seeds

But really – use whatever you like!  Put a little rice in the bottom of your bowl, assemble a few of each of the ingredients and lightly drizzle with the sushi sauce – have fun – you will love it!