Directions:

1. Add flour and water to a large bowl and mix until a dough forms. Tip dough onto a lightly floured surface and knead until smooth and slightly tacky.

2. Place dough in a clean bowl and cover with clingfilm. Set aside to rest for 30 minutes.

3. Meanwhile, mix 4 tablespoons of vegetable oil with the sesame oil and set aside.

4. Make the dipping sauce by combining all ingredients in a bowl. Set aside.

5. After resting time, separate the dough into eight balls. Working one ball at a time, roll out into a 20–centimetre round and brush lightly with the oil mixture. Roll tightly and then twist into a spiral. Fold the spiral in half and then roll it out again into a 20–centimetre round. Brush with oil again and add some of the thinly sliced spring onions. Roll again, then twist into a spiral, then roll out again into a 20–centimetre round. Repeat for the remaining dough balls.

6. Add 15 millilitres of vegetable oil to a 20–centimetre frying pan over medium–high heat. Add pancake and cook until golden on one side, then flip and cook the other side until golden. Remove from heat and place on a plate or tray lined with paper towel. Season with salt while still warm. Repeat for remaining pancakes.

7. To serve, cut pancakes into triangles and serve with dipping sauce.