Spring onion pancakes with chilli dipping sauce

MAKES 16 X 8CM ½tsp sea salt

275g plain flour, sifted, plus extra for dusting sunflower oil, for brushing 2tbsp toasted sesame oil 1 bunch of spring onions, green parts and a little of the white, finely chopped

1tbsp Chinese five-spice powder (optional)

For the dipping sauce 4tbsp rice wine vinegar

4tbsp soy sauce

3cm knob fresh ginger, peeled and finely grated

½tsp dried chilli flakes

1tsp golden caster sugar juice 1 lime In a bowl, dissolve the salt in 175ml hand-hot water and mix with the flour to form a soft dough. Turn out on to a well-floured surface and knead for at least 5 minutes until the dough is very smooth and slightly springy. Divide into 16 balls, brush lightly with oil then place in a bowl covered with a damp tea towel and leave to rest for 30 minutes.

In a jug, mix the rice wine vinegar with the soy sauce, ginger, chilli flakes, sugar and lime juice. Pour into bowls and set aside.

On a floured surface, roll each dough ball into a thin rectangle about 12 x 18cm. Brush with sesame oil and sprinkle over the spring onions and five-spice powder, if using. Starting at the long end, roll the dough into a cigar shape, brush the inside with a little more sesame oil, then roll into a snail shape and tuck under the ends. Press lightly with your hands to flatten and roll it out very gently into an ultra-thin pancake.

You should still see the coils. Turn often to avoid making holes in the pancakes. Cover with a damp cloth while you repeat with the remaining dough.

Heat a non-stick frying pan over a medium heat and brush with sunflower oil. When the pan is hot, slip the first pancake in. It should sizzle but not burn. Cook for 2 minutes or until golden. Flip over and cook for a further 2 minutes. Keep warm while you repeat with the remaining coils. Serve alongside the sauce.