Time: 20 min. preparation time, 15 min. baking time
Nutrition: Calories ca 750 / Protein 18g / Carbohydr. 128g / Fat 19g
Ingredients (2 servings)
|300 g||flour (plus some extra for work surface)|
|2.5 tbsp||vegetable oil (plus extra for frying)|
|1 tsp||five spice powder|
large saucepan, oven, cling film, large frying pan, basting brush, cooking spoon, knife, large mixing bowl, spatula, chopping board, rolling pin
Asian vegetable salad
Serve with our crunchy Asian vegetable salad for a delicious and out of the ordinary meal.
Combine the flour, water and salt. Work into a smooth dough. Cover and set aside.
cooking spoon, large mixing bowl
300 g flour / 1 pinch salt / 200 ml water
Dice the scallions, cutting the green stems into long strips. Dice the onions.
knife, chopping board
6 scallions / 2 onions
Heat the oil in a large saucepan over a medium low heat and sauté the onions and scallions for approx. 10 min. until golden brown. Remove from heat and set aside.
large saucepan, spatula
1 tbsp vegetable oil (for frying)
Divide the dough into 3 sections and flour the work surface. Roll each section into a thin pancake shape, approx. 20 cm in diameter. Combine the remaining oil and five spice powder and spread over each pancake. Top with the fresh scallion and onion mixture.
basting brush, rolling pin
pinch flour (for work surface) / 1 tbsp vegetable oil / 1 tsp five spice powder
Carefully roll the dough into a thin log shape, starting at the edge. Form the dough into a circular snail shell shape and cover with cling film. Set aside and let rest for 10 – 15 min. Remove the cling film from the dough and roll into a large flat pancake, approx. 20 cm in diameter.
cling film, rolling pin
Heat some oil in a large frying pan over a medium heat. Add the pancake and bake for 2 – 3 min. on each side until golden brown. Enjoy!
0.5 tbsp vegetable oil (for frying)