Instructions

• Make the dough; in a medium bowl, add the plain flour and hot water. Knead for 3 to 4 minutes. Tightly wrap in plastic wrap and rest for 30 minutes. If desired, the dough can be left in the fridge for 24 hours, just bring to room temperature before using.
• In a small serving bowl, combine the dipping sauce ingredients.
• In a small bowl, combine the vegetable oil and sesame oil for the basting oil.
• Prepare 8 squares of baking paper, approximately 20 cm by 20 cm.
• Divide the dough into 8 portions. Lightly oil your bench and your hands with vegetable oil while shaping the pancakes.
• Starting with one portion, roll out into a very thin circle (approximately 25 cm in diameter). Using a basting brush, lightly brush with the basting oil.
• Starting at one edge, roll the pastry circle up into a log, then curl the log into a snail shape. With the palm of your hand, flatten the snail into a circle, then roll out to an approximate 25 cm circle again.
• Lightly brush again with the basting oil, then sprinkle on the thinly sliced spring onions. Again, roll up into a log, curl into a snail shape and flatten into a circle. Place the dough onto one of the squares of baking paper and then roll out one final time into a circle (approximately 20 cm in diameter this time). The thinner you roll at this stage, the crispier the pancake will be.
• Prepare barbecue for cooking using direct medium heat (180°C-230°C) with a hotplate or Weber large frying pan, and pre-heat as directed.
  Prepare the barbecue for cooking using a full or half hotplate over direct medium heat (180°C-230°C) and pre-heat as directed. Refer to Step 13 for information on settings and set up methods on a Weber Q.
• Repeat the shaping process with the remaining 7 portions of the dough.
• Once the barbecue has preheated, adjust the settings as needed for direct medium heat. Brush the top of the pancake with the basting oil, place onto the hotplate or frying pan and peel off the baking paper. Add as many pancakes as will fit easily onto your hotplate or frying pan – you may need to cook in batches. Close the barbecue lid and cook for 90 seconds, or until golden. Brush the top with basting oil, flip and cook for a further 90 seconds.
  Once the barbecue has preheated, adjust the settings as needed for direct medium heat. Brush the top of the pancake with the basting oil, with the pancake on the baking paper, flip onto the hotplate or frying pan and then peel off the baking paper. Add as many pancakes as will fit easily onto your hotplate or frying pan – you may need to cook in batches. Close the barbecue lid and cook for 90 seconds, or until golden. Brush the top with basting oil, flip and cook for a further 90 seconds.
• Once cooked, remove from the barbecue and place onto a cake cooling rack to avoid any sweating. Season lightly with salt. Serve immediately with the dipping sauce.
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