Cooking Techniques - Dough - Veggie

• Cut the eggplant lengthways into eight long wedges, then transfer to an oven dish. Add the East Asian-style sauce and the soy sauce, along with some sambal as preferred.
• Toss well to coat, then roast in the oven for 25 - 30 minutes.
• Roughly tear the oyster mushrooms into strips and transfer to a parchment-lined baking sheet. 
• Add half of the Korean-style spices and drizzle with half of the olive oil. Season with salt and pepper, then toss well to coat.
• Roast in the oven for 10 - 13 minutes.

• In the meantime, cut the cucumber into 5cm batons and grate the carrot.
• In a bowl, combine the white wine vinegar with the sugar. Add the cucumber and carrot and season with salt and pepper, then toss well to combine and set aside.
• Cut the scallions into thin rings.
• Roughly chop the coriander. Cut the lime into six wedges.
• Meanwhile, in a small bowl combine the mayonnaise with the rest of the Korean-style spices. Add (per person) the juice of 1 lime wedge and 0.5 tbsp water.

• Transfer the rest of the olive oil to a small bowl.
• Roll the dough into four small balls per person. Dust the countertop with some flour, then roll out one ball of dough into a thin circle.
• Brush with some of the olive oil, then scatter over some of the scallions and a pinch of salt.
• Roll first into a log, then curve it into a spiral shape (no need to be too precise). Repeat with the rest of the dough.

• Heat the sunflower oil in a frying pan over high heat (see Tip).
• Dust the countertop again if necessary, then roll each spiral into a flat pancake.
• When the oil is nice and hot, fry for 1 - 2 minutes per side.
• Transfer to a plate with kitchen paper, then keep warm between two plates until serving. Repeat with the rest of the pancakes.

Tip: you will shallow-fry the pancakes, so make sure the base of the pan is generously covered in oil.