Siwawa

Ingredients

• 200 g plain flour
• 40 g rice flour
• 320 ml water
• 0.25 tsp fine salt
• 1 tsp vegetable oil
• 120 g mung bean sprouts
• 1 carrot, cut into fine matchsticks
• 1 small cucumber, cut into fine matchsticks
• 60 g dried kelp, soaked and shredded
• 60 g mung bean vermicelli, soaked
• 60 g pickled radish, shredded
• 60 g fish mint (zhe'ergen), chopped
• 50 g roasted soybeans
• 3 tbsp roasted peanuts, crushed
• 20 g coriander, chopped
• 100 ml light soy sauce
• 60 ml black rice vinegar
• 3 tbsp chilli oil
• 1 tbsp ground toasted dried chilli
• 3 garlic cloves, finely chopped
• 1 tsp sugar
• 1 tsp ground roasted Sichuan pepper
• 100 ml cold boiled water

Before you cook

• Whisk the plain flour, rice flour, 0.25 teaspoon of salt and the water into a thin lump-free batter and rest it for 20 minutes.
• Soak the dried kelp in warm water for 15 minutes, then drain and shred it finely.
• Soak the vermicelli in hot water for 5 minutes, then drain and cut it into short lengths.
• Blanch the bean sprouts for 30 seconds, then refresh them in cold water and drain.
• Cut the carrot and cucumber into fine matchsticks and shred the pickled radish.
• Chop the fish mint and the coriander.
• Mix the soy sauce, black vinegar, chilli oil, ground chilli, garlic, sugar, Sichuan pepper and cold boiled water into a dipping liquid and pour it into a small jug.

Steps

1. Wipe a non-stick frying pan with the vegetable oil and set it over medium-low heat.
2. Pour in a small ladle of batter and swirl the pan to make a thin round about 12 centimetres across.
3. Cook for 40 seconds, until the surface is dry and the edge lifts away.
4. Slide the wrapper onto a plate without browning it, and stack the rest as you go.
5. Cook the remaining batter the same way to make about 24 wrappers.
6. Arrange all the prepared vegetables, soybeans, peanuts and coriander in separate piles on a large platter.
7. Lay one wrapper flat and place a small pinch of five or six different fillings across the lower third.
8. Fold the bottom edge up over the filling, fold in both sides and roll it into a tight open-topped bundle.
9. Stand the finished roll upright on a serving plate and shape the rest the same way.
10. Pour a spoonful of the sour chilli liquid into the open top of a roll just before eating it.
11. Eat each roll in one or two bites, refilling the liquid for each one.