Scallion Cakes with Thai Peanut Sauce

By Chez_Alexander

Ingredients

• 5 cups flour
• 1 1/2 cups boiling water
• 1 1/2 Tablespoons cold water
• salt and pepper to taste
• 4 ounces unsalted butter, softened
• 2 large bunches green onions, thinly sliced (about 30)
• vegetable oil for frying
• 3/4 cup Thai Peanut Sauce (e.g., San J)

Details

Servings 6
Adapted from san-j.com

Preparation

Step 1

1. Sift the flour into a large mixing bowl and add the boiling water, mixing well. Add the cold water and knead the dough to form a firm ball. Cover and let stand for 15 minutes.

2. Place the dough on a lightly oiled surface. Knead several more times and then divide into 6 equal portions. Roll out each portion into a 7-inch circle, using a lightly oiled rolling pin. Season each round with salt and pepper to taste. Spread each round with the softened butter or lard. Sprinkle about 1/4 cup of the sliced onions on each round. Roll each round to form a cylinder and then roll each cylinder into a ball. Roll each ball again until each forms a cake that is approximately 6 inches in diameter.

3. Heat a heavy, flat frying pan until hot. Add 2 tablespoons of vegetable oil. Reduce the heat to low. Fry each cake for 8 minutes, turning once after 4 minutes, until golden brown. Drain the cakes on paper towels. To serve, place each cake on an individual appetizer plate and drizzle with 2 tablespoons of Thai Peanut Sauce. Serve immediately.

Makes 6 servings.