2 cups flour
3/4 cup water
1 teaspoon sesame oil
1 teaspoon salt
2 teaspoons scallions
1 teaspoon cilantro
3 teaspoons sesame seeds
1/4 cup peanut oil
Servings: 12
1. Place flour into a bowl and make a well in the center. Pour in the water. Mix well and knead for 7-8 minutes. Cover with a towel and allow to rest for 15 minutes. Knead for 3-4 minutes.
2. Roll into a rope and cut into 12 equal portions. Roll each portion into an 4-inch pancake. Brush with sesame oil. Sprinkle with salt, scallions, cilantro (if used), and sesame seeds. Rollup tightly into a thin rope shape into a spiral and flatten slightly.
3. Heat peanut oil in a large skillet, over a medium flame. Add scallion cakes and fry for 2-1/2 to 3 minutes per side, until lightly browned on both sides. Serve hot, warm, or at room temperature.
Servings: 12
3/4 cup water
1 teaspoon sesame oil
1 teaspoon salt
2 teaspoons scallions
1 teaspoon cilantro
3 teaspoons sesame seeds
1/4 cup peanut oil
Servings: 12
1. Place flour into a bowl and make a well in the center. Pour in the water. Mix well and knead for 7-8 minutes. Cover with a towel and allow to rest for 15 minutes. Knead for 3-4 minutes.
2. Roll into a rope and cut into 12 equal portions. Roll each portion into an 4-inch pancake. Brush with sesame oil. Sprinkle with salt, scallions, cilantro (if used), and sesame seeds. Rollup tightly into a thin rope shape into a spiral and flatten slightly.
3. Heat peanut oil in a large skillet, over a medium flame. Add scallion cakes and fry for 2-1/2 to 3 minutes per side, until lightly browned on both sides. Serve hot, warm, or at room temperature.
Servings: 12
Last edited by a moderator:
