4 spring onion dark green diagonally sliced into 1 1/2-inch pieces (pale and parts only)
1 small serrano chiles fresh green minced
0.1 teaspoon sesame oil
1 teaspoon sesame seed toasted
0.3 cup soya sauce
0.3 cup rice flour sweet (not from rice)
1 tablespoon vegetable oil
1 cup water
1 large eggs whole
Equipment
bowl
frying pan
paper towels
whisk
cutting board
Directions
Stir together soy sauce, vinegar, and oil in a bowl, then stir in sesame seeds.
Whisk together flours, salt, whole egg, yolk, water, chile, pepper, and sesame oil in a bowl (batter will be thin).
Heat 3/4 teaspoon vegetable oil in an 8-inch nonstick skillet over moderately high heat until hot but not smoking.
Pour in 1/3 cup batter, then scatter one fourth of scallions and one fourth of cilantro leaves over top, gently pressing into pancake. Fry pancake until underside is pale golden, about 2 minutes. Turn pancake over and cook until scallions are lightly browned, about 1 minute, then transfer to paper towels. Make 3 more pancakes in same manner, adding vegetable oil to skillet each time (there may be some leftover batter).
Transfer pancakes to a cutting board and cut each into 8 wedges.
Serve warm or at room temperature, with dipping sauce.
*We like Arrowhead Mills brand; visit arrowheadmills.com for stores nearest you.
Dipping sauce can be made 1 day ahead and chilled, covered.
