Spring onion pancakes with spare ribs Recipe

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serves:

6

Prep:

15 min

Cooking:

30 min

Nutrition per portion

RDA
Calories 640 kCal 32%
Fat 43g 61%
  -  Saturates 9g 45%
Carbohydrates 36g 32%

These spring onion pancakes are so easy to make and really deliver on flavour. We’ve served these spring onion pancakes with shop-bought and pre-marinated ribs. Making your own side dishes and accompaniments is a great way to jazz up shop-bought mains! Spring onion pancakes are savoury Chinese pancakes, known as cong yo bing, that are similar to a flatbread. They are a popular street food in China, and can be eaten as a snack on their own, or served with a sweet chilli dipping sauce as a crowd-pleasing starter.

Ingredients

  • 1pkt (460g) supermarket, marinated spare ribs
  • For the pancakes
  • 220g plain flour
  • a pinch of salt
  • 1 bunch of spring onions
  • 12tbsp toasted sesame oil
  • 1 sweetheart cabbage, finely sliced
  • juice of 1 lemon
  • kimchi (optional) to serve
  • sesame seeds, to serve

Method

  • Cook the ribs according to packet instructions – keep back a little of the barbecue sauce for drizzling on the end.

  • To make the pancakes, mix the flour with 100ml warm water and salt in an electric mixer using a dough hook, once combined, knead for 5-8mins until elastic. Leave to stand for 10mins, covered, whilst you finely chop the spring onions, divide into 6 portions.

  • Shape the dough into a long log, and divide into 6 individual balls. Spread 1tbsp of toasted sesame oil on a baking tray. Roll out a ball of the dough into the oil, to make a rough rectangle measuring 20 x 25cm – don’t worry if the dough splits a little. Sprinkle over one portion of the spring onions and another 1tbsp of the sesame oil, season well with salt.

  • Starting on the longer length of the dough rectangle, roll the dough up into another thin log, then curl the log into a spiral (holding one end and wrapping the long log around). Set aside to rest whilst you make the rest of the pancakes.  When done, take the first spiral and simply press and roll out to a pancake 10-15cm diameter. Heat a heavy based frying, and fry the pancakes in a little peanut oil for 2-3mins a side, until cooked through.

  • Remove the ribs from the oven and take the meat off the bone. Serve the pancakes with the shredded meat, cabbage slices topped with lemon juice, extra BBQ sauce from the ribs and kimchi.

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