Scallion Pancakes with Stir-Fried Egg and Chilli
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Ingredients
- 250 g plain flour
- 5 spring onions
- 4 large eggs
- 1 fresh red chilli
- 2 tbsp sesame oil
- 1 tbsp light soy sauce
- 4 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 501 kcal
- Protein
- 15.2 g
- Carbohydrate
- 48.7 g
- of which sugars
- 1.9 g
- Fat
- 27.8 g
- of which saturates
- 4.3 g
- Fibre
- 2.5 g
- Salt
- 0.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the plain flour with 150ml warm water and a pinch of salt to a soft dough, knead briefly, then rest for 15 minutes.
- 2
Roll the dough into a long rope, brush with 1 tablespoon of the sesame oil, scatter with 3 of the spring onions, finely sliced, then coil into a spiral and roll out flat. Divide into 4 pancakes.
- 3
Heat 2 tablespoons of the vegetable oil in a large frying pan and fry the pancakes for 3 minutes each side, until golden and cooked through, then keep warm.
- 4
Beat the eggs. Heat the remaining vegetable oil in the pan and scramble the eggs with the sliced fresh red chilli for 2 minutes until just set.
- 5
Stir in the remaining spring onions, finely sliced, the light soy sauce and the remaining sesame oil.
- 6
Serve the pancakes topped with the egg and chilli mixture.
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