- 2½ cup generally useful flour, in addition to additional surface
- 1 tablespoon toasted sesame oil
- 3 cups vegetable oil
- 2 bunches of scallops, finely chopped (about 2 cups)
- 8 tablespoons vegetable oil, divided, more for brushing
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon chili oil
- Half a teaspoon of sugar
* Teaspoon ground red pepper flakes
- Stir in 2 cups flour and 1 tbsp. Salt in a large bowl. Blend sesame oil and 1 cup bubbling water with a wooden spoon until the flour is framed.
- Roll the dough lightly and knead, adding the required amount of flour to avoid stickiness, until the dough is smooth for about 5 minutes. Cover with saran wrap; Allow to rest for 1 hour at room temperature.
- Divide the dough into 8 pieces. When working one at a time, thin as lightly as possible on light work surfaces (each should be approximately 10 “in diameter). Roll the dough in a thin cylinder away from you (like a jelly roll) with salt. Then, starting from 1 end, roll the wind on top of yourself to form a coil (like a cinnamon roll). Cover with saran wrap; Allow to rest for 1 hour at room temperature.
- When working with 1 coil at a time, roll out into a 5 “round on a lightweight surface (cover the other coils). Repeat with the remaining flour and pile as you go, brushed with parchment or vegetable oil. Separate from the lightly greased sheet.
- Heat 1 tbsp. Vegetable oil in a medium-sized skillet over medium-low hotness. Bake the pancakes, working together with one at a time, turning the scallops repeatedly to prevent them from burning, until golden and crispy on both sides, and cook for 8-10 minutes. Move the hotcakes to a wire rack and let rest for around 5 minutes prior to cutting into wedges.
In a small bowl, stir in the vinegar, soy sauce, chili oil, sugar, and red pepper flakes until the sugar dissolves. Serve with pancakes for dipping.