These more-ish onion pancakes are the perfect side dish for readymade spare ribs – they make the whole meal feel scratch cooked.
Spring onion pancakes are an absolute institution in China, and they’re so delicious we can see why. Known as cong yo bing, they vary by region – sometimes thicker and chewier, sometimes thinner and crisper. These are the thin and crispy kind. They’re a common street food, and also a popular breakfast. Here, we’ve served them with a pack of shop bought spare ribs, reserving a little of the barbecue sauce from the ribs to drizzle over. That probably discounts them as a breakfast option for most people, but we won’t judge if it’s what you fancy. This makes a great main course for Pancake Day, and you can always finish with a classic pancake recipe for pudding.
These are great with a saucy main dish like the spare ribs, but they also make a really nice starter, served with a couple of dips - sweet chilli sauce and satay dressing for example.
If the spring onions are mature, with rounded ends, use only use the green middles and ends of the onions, which cook more quickly that the white parts. You don't need to discard the whites - you can add them to stir fries or sauces as you would any onion.
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- 1pkt (460g) supermarket, marinated spare ribs
- For the pancakes:
- 220g plain flour
- Pinch of salt
- Bunch of spring onions
- 12 tbsp toasted sesame oil
- 1 sweetheart cabbage, finely sliced
- Juice of a lemon
- Kimchi (optional) to serve
- Sesame seeds, to serve