Fried Onion Cakes
|Flour||4 Cup (64 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Scallions||2 Bunch (200 gm)|
|Lard||1⁄2 Cup (8 tbs), melted|
Knead the flour and water together to make soft dough.
Divide into six and shape each piece into a round about 12 inches across.
Wash and finely chop the spring onions (scallions).
Spread 1 tablespoon melted fat over each round and sprinkle 1/6 of the chopped spring onions (scallions) over.
Sprinkle each with 1/2 teaspoon salt and roll up tightly like a pancake.
Fold each in half and twist into an upstanding spiral.
Flatten with a rolling pin and re-roll to a round about 6 inches across.
Fry each cake in shallow oil over medium heat for 2 minutes on each side.
Reduce the heat to very low, cover the pan and cook each cake for another 3 minutes on each side.
Cut each round into six wedges and serve piping hot.