Crispy Snap Pea and Scallion Pancakes with Sriracha Soy Dip

Trim the snap peas and slice them thinly on a bias (about 1/4-inch pieces). Set aside.

Separate the white and green parts of the scallions; thinly slice the whites and greens. Keep them separate.

In a small bowl, combine soy sauce, sriracha, lime juice (from the whole lime), minced garlic, and sesame oil. Whisk until smooth. Taste and adjust heat with more sriracha if you like it spicier. Set aside.

In a medium bowl, whisk together flour, egg, cold water, and salt until you have a smooth, slightly thick batter (it should coat a spoon). Do not overmix.

Heat a 10-inch non-stick skillet or cast-iron pan over medium heat for 2 minutes. Add 1 tbsp sunflower oil and let it shimmer.

Pour half the batter into the pan, swirling gently to form a thin, even layer that reaches the edges.

Scatter half the snap peas and all the scallion whites over the batter. Press them lightly into the surface with a spatula.

Cook for 3-4 minutes, until the bottom is deeply golden and crispy and the edges look set. Do not peek.

Flip the pancake carefully using a wide spatula. Add another 1 tbsp oil around the edges and under the pancake.

Cook the second side for 2-3 minutes until golden. Slide onto a cutting board.

Repeat with remaining batter, snap peas, and scallion whites to make a second pancake.

Cut each pancake into 6 wedges. Pile onto a plate.

Drizzle remaining sriracha soy dip over the top or serve it in a small bowl alongside for dipping.

Scatter sesame seeds and the reserved scallion greens over the pancakes. Serve immediately while the edges are still crackling crispy.