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Chinese Spring Onion Pancakes
Ingredients
  • 300g (10.5 oz) plain flour (all-purpose flour), plus extra for kneading
  • 170ml boiled water, cooled for 1 minute
  • 1 tsp sea salt, plus extra for sprinkling
  • sesame oil for brushing
  • 1 cup finely chopped spring onions (scallions)
  • vegetable oil for cooking
  • Marion’s Kitchen Coconut Sriracha to serve (click  here for where to buy)
  • subheading: Soy & Sesame Dipping sauce:
  • ¼ cup soy sauce
  • 2 tbsp white vinegar
  • 3 tbsp finely chopped spring onions
  • 1 tsp sesame oil
  • ½ clove garlic, finely grated
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