Scallion Pancake Twists with Sriracha Mayo

Method

1. Put the flour and some of the salt in a bowl, pour in the boiling water while stirring with chopsticks, add the cold water and knead for 4 min into a smooth dough. Cover and rest for 20 min.

   Add in this stepAll-purpose flour 140 gSalt ¼ tspBoiling water 60 mlCold water 30 ml

2. Stir the mayonnaise, sriracha and honey together for the dip and chill it. Mince the scallions very finely, pat dry and mix with the sesame oil and the rest of the salt into a moist scallion paste.

   Add in this stepMayonnaise 3 tbspSriracha 1½ tspHoney 1 tspScallions (green onions) 4Toasted sesame oil 3 tspSalt ½ tsp

3. On a floured board, roll the dough into a rectangle of about 28×20 cm. Spread the scallion paste over the bottom half only, fold the top half over and roll lightly to seal. Cut into 2 cm strips, hold each by both ends and twist 3 or 4 times, then pinch the ends firmly.

4. Pour the oil into a 22 cm deep pan or pot (about 2 cm deep, never more than a third full) and heat over medium heat for 6 min to about 170 °C. It is ready when a wooden chopstick dipped in gives off a steady stream of small bubbles. Dry your hands and tools well.

   Add in this stepNeutral oil (for frying) 300 ml

   medium heat

5. Fry the twists in a single layer in 2 batch(es), turning them for 3 to 4 minutes per batch until deep golden, 8 min in total. If the oil bubbles too fiercely, lower the heat; if it goes quiet, return it to medium heat to keep the temperature steady. Lift onto a rack and sprinkle with the sesame seeds while hot.

   Add in this stepToasted sesame seeds 2 tsp

   medium heat

6. Serve with the sriracha mayo. Let the used oil cool completely, then pour it into a bottle to throw away; never pour it down the drain.