Crispy Spring Onion Pancakes
Combine the flour, a pinch of salt and hot water (the water must be boiling!) 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.
Mix the sesame oil, 2 tablespoons of flour, and a pinch of salt to form a paste.
Grind up the Sichuan peppercorns in a pestle and mortar. Then finely chop up the spring onions.
Portion the dough into 4 pieces, 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 2.80mm).
Spread about 1 teaspoon of sesame oil paste onto the dough before sprinkling on a pinch of Sichuan peppercorns and a handful of spring onions.
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. Serve hot with the spicy dipping sauce.
For the sauce, grate the garlic and ginger in a bowl. Pour in soy sauce, black vinegar, sesame oil, a tablespoon of water, chilli oil and a pinch of sugar, then mix to combine.