| Servings | serves |
Ingredients
- ½ cup Plain Flour
- ½ teaspoon Sea Salt Flakes
- ¼ cup Boiling Water
- 1 tablespoon Vegetable Oil
- 300 grams Lamb Backstrap cooked to your liking and kept warm
- 2 Cucumber thinly sliced
- 4 Onions thinly sliced
- 4 Chives cut into lengths
- Hoisin Sauce to serve.
- Red Chilli sliced, to serve
Ingredients
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Instructions
- Place the flour and salt in a bowl and stir to combine. Gradually istir in boiling water to form a dough. Turn out onto a lightly floured surface and knead until smooth. Cover with a damo tea towel and rest for 30 minutes.
- Divide dough into 2 equal portions. Roll each portion out on a lightly floured surface to make 2 x 3 cm thick ropes. Cut ropes into 6 pieces and press into flat rounds. Brush 1 round with oil and top with another round. Repeat with remaining dough until all rounds are paired. Roll rounds out to 12 cm, heat a non-stick frying pan over medium heat. Cook pancakes for 10-20 seconds each side or until golden. Cool slightly, find the seam and separate pancakes.
- Top pancakes with sliced lamb, cucumber, green onion and chives. Serve with hoisin sauce and chilli.
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