Shao Erkuai

Ingredients

• 4 erkuai discs, about 100 g each
• 4 tbsp sweet soy paste (tian jiang)
• 3 tbsp sesame paste, loosened with 2 tbsp warm water
• 2 tbsp fermented red bean curd, mashed
• 4 tsp chilli paste or chilli oil sediment
• 4 tbsp Yunnan pickled mustard greens, finely chopped
• 2 spring onions, finely sliced
• 3 tbsp roasted peanuts, crushed
• 4 youtiao (fried dough sticks), or 2 large ones halved lengthways
• 1 tbsp vegetable oil

Before you cook

• Take the erkuai discs out of the fridge and let them come to room temperature so they do not crack.
• Loosen the sesame paste with the warm water until it pours like double cream.
• Mash the fermented bean curd with a fork until smooth.
• Chop the pickled greens and slice the spring onions.
• Light a charcoal grill, or set a ridged griddle pan over medium heat.

Steps

1. Brush each erkuai disc very lightly with oil on both sides.
2. Lay the discs on the hot grill and cook for 3 minutes without moving them.
3. Turn the discs over and grill for another 3 minutes, until both sides are freckled brown and the cake has puffed slightly.
4. Move each disc to a board and spread one side with a tablespoon of sweet soy paste.
5. Add a spoonful of loosened sesame paste, a smear of fermented bean curd and a teaspoon of chilli paste to each.
6. Scatter over the pickled greens, spring onion and crushed peanuts.
7. Lay a youtiao across the middle of each disc.
8. Fold the erkuai over the youtiao and press gently to hold it closed.
9. Wrap the base in paper and eat straight away, while the cake is still chewy and hot.