Chong Yao Beng (Spring Onion Pancake)

Crisp and crunch on the outside, firm and chewy on the inside, and completely permeated with the taste of scallions, chong yao beng are a delicious snack of just a few ingredients. And i LOVE spring onions. Essentially a fried unleavened flat bread filled with spring onions, they are easy to make, and the result is very satisfying! There's a few different ways to make these, but below is the simplest.

Ingredients (makes 4 pancakes)

• 1 cup chopped spring onions
• 1 1/2 cups plain flour
• 1/2 tsp salt
• 1 egg
• 2 tbsp vegetable oil for frying
• 1/2 cup boiling water

Method

Combine the spring onions, flour and salt in a mixing bowl.

Add the egg and mix through.
Slowly add the boiling water, mixing through between additions.
Continue to add water until the dough has just come together; it should be very thick and a little clumpy.

Cover the bowl with cling film and transfer to the fridge for 20 minutes.
Separate the mixture into 4 balls.
On a floured surface, roll each ball into a long sausage.
Then roll the sausage into a snail shape.

Flatten the snail out with the palm of your hand until the pancake is 0.5-1cm thick across. Don't worry too much about evenness or shape.
Heat the oil to a medium-high heat in a  skillet.
Add the first spring onion pancake and cook the first side is golden. Then flip and repeat with the other side.

Transfer to a paper towel.
Repeat for remaining pancakes.
Enjoy hot.