Scallion Cakes with San-J Thai Peanut Sauce

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  • 5 cups flour
  • 1 ½ cups boiling water
  • 1 ½ Tablespoons cold water
  • salt and pepper to taste
  • 4 ounces unsalted butter, softened
  • 2 large bunches green onions, thinly sliced (about 30)
  • vegetable oil for frying
  • ¾ cup San-J Thai Peanut Sauce


Servings: 6

Sift the flour into a large mixing bowl and add the boiling water, mixing well. Add the cold water and knead the dough to form a firm ball. Cover and let stand for 15 minutes.

Place the dough on a lightly oiled surface. Knead several more times and then divide into 6 equal portions. Roll out each portion into a 7-inch circle, using a lightly oiled rolling pin. Season each round with salt and pepper to taste. Spread each round with the softened butter or lard. Sprinkle about 1/4 cup of the sliced onions on each round. Roll each round to form a cylinder and then roll each cylinder into a ball. Roll each ball again until each forms a cake that is approximately 6 inches in diameter.

Heat a heavy, flat frying pan until hot. Add 2 tablespoons of vegetable oil. Reduce the heat to low. Fry each cake for 8 minutes, turning once after 4 minutes, until golden brown. Drain the cakes on paper towels. To serve, place each cake on an individual appetizer plate and drizzle with 2 tablespoons of San-J Thai Peanut Sauce. Serve immediately.

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