Cong you bing (spring onion pancakes) with soy and chilli dipping sauce

Makes 16 X 8CM Starters and mains

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Method

In a bowl, dissolve the salt in 175ml hand-hot water and mix with the flour to form a soft dough. Turn out on to a well-floured surface and knead for at least 5 minutes until the dough is very smooth and slightly springy. Divide into 16 balls, brush lightly with oil then place in a bowl covered with a damp tea towel and leave to rest for 30 minutes.

In a jug, mix the rice wine vinegar with the soy sauce, ginger, chilli flakes, sugar and lime juice. Pour into bowls and set aside.

On a floured surface, roll each dough ball into a thin rectangle about 12 x 18cm. Brush with sesame oil and sprinkle over the spring onions and five-spice powder, if using. Starting at the long end, roll the dough into a cigar shape, brush the inside with a little more sesame oil, then roll into a snail shape and tuck under the ends. Press lightly with your hands to flatten and roll it out very gently into an ultra-thin pancake. You should still see the coils. Turn often to avoid making holes in the pancakes. Cover with a damp cloth while you repeat with the remaining dough.

Heat a non-stick frying pan over a medium heat and brush with sunflower oil. When the pan is hot, slip the first pancake in. It should sizzle but not burn. Cook for 2 minutes or until golden. Flip over and cook for a further 2 minutes. Keep warm while you repeat with the remaining coils. Serve alongside the sauce.