Corn Salad with Chile and Lime
Chinese Scallion Pancakes
Dipping sauce: 1 tablespoon Sriracha or chili garlic paste
Dipping sauce: 1/4 cup tamari or soy sauce
Dipping sauce: 1/4 cup rice vinegar
Dipping sauce: 1 teaspoon peeled and minced fresh ginger
Dipping sauce: 1 tablespoon honey or maple syrup
2 cups all-purpose flour
1 cup boiling water
1/2 cup diced scallions (green and white parts)
2 tablespoons sesame oil
2 tablespoons vegetable oil
Stir dipping sauce ingredients together in a small bowl. Set aside.
In a mixing bowl, stir together the flour and boiling water until a ball of dough can be formed. Cover the dough with a damp towel and let it rest for 30 minutes.
Cut the dough ball into about 8 equal pieces. On a floured surface, roll out one of the pieces of dough into a circle. Brush with 3/4 teaspoon sesame oil and sprinkle with 1/8 of the scallions and a pinch of salt. Roll the circle, jelly-roll style, into a rope, pinch the ends to seal in the scallions and coil the rope into a spiral shape. Flatten the coiled pancake slightly with the palm of your hand. Repeat with the remaining dough and scallions.
In a large skillet, heat the vegetable oil over medium heat. Add one of the pancakes to the hot oil in the pan and cook for 2 to 4 minutes on each side, swirling it in the oil from time to time to promote even browning. When the pancake is lightly browned, remove from the pan and hold on a plate in a warm oven until all pancakes are cooked. Cut pancakes into triangles and serve with dipping sauce.
Yield: 4 servings