Scallion pancakes with bavette and hoisin sauce

Crispy, savory and just a little different from your standard BBQ dish. These scallion pancakes from @vurigekolen combine the best of both worlds: crispy layered pancakes with flavorful bavette and a sweet savory hoisin sauce. Perfect as a shared dish or as next level BBQ street food... and of course, you can also make them in a frying pan. 

Preparing the scallion oil

Start with the scallion oil. Gently heat the oil in a saucepan over direct heat. Add the white parts of the spring onion and cook briefly until fragrant but not browned. Remove from the heat, strain out the pieces and stir in the soy sauce, sesame oil and a pinch of salt. Let cool.

Preparing the scallion pancakes

Mix the flour, boiling water and a pinch of salt into rough flakes. Briefly knead into a smooth dough and let it rest covered for 30 minutes.

Divide the dough into 6 pieces. Roll one piece out thinly into a rectangular strip of approximately 25×8 cm. Brush with a thin layer of scallion oil and sprinkle with the green spring onion. Roll tightly into a sausage shape, coil into a spiral and flatten into a pancake. Repeat with the remaining dough.

Preparing the bavette

Grill the bavette over high heat until medium rare. Let it rest for 5 minutes under aluminum foil, then slice thinly against the grain.

Meanwhile, cook the scallion pancakes in a skillet or on a plancha with a splash of oil for 2 to 3 minutes per side until golden brown and crispy. Keep warm under foil.

Lightly brush the warm pancakes with hoisin sauce, top with slices of bavette and fold or roll them into wraps.

Tip: you can make your own hoisin sauce, but there are also excellent ready made versions available, such as Lee Kum Kee.