Free The Cook's Illustrated Cookbook by The Editors at America's Test Kitchen Page B

chili-garlic sauce, if using, in small bowl. Heat oil, garlic, and pepper flakes in small saucepan over medium heat until fragrant, 1 to 2 minutes. Stir in peanut butter mixture; bring to simmer, then reduce heat to medium-low and cook, stirring occasionally, until flavors blend, about 3 minutes. (Sauce should have ketchuplike consistency; if too thick, add water, 1 teaspoon at a time, until proper consistency is reached.) Transfer to bowl; cool to room temperature. (Sauce can be refrigerated for up to 3 days. Bring to room temperature before serving.)
FRESH SPRING ROLLS WITH SHRIMP
    Peel and remove tails from 8 ounces medium shrimp (41 to 50 per pound). Add shrimp to boiling water along with salt in step 2; cook until shrimp are opaque, about 3 minutes. Using slotted spoon, transfer shrimp to small bowl; use water to cook rice vermicelli as in step 2. When cool enough to handle, coarsely chop shrimp. When assembling spring rolls, place about 2 tablespoons chopped shrimp on top of noodles.

ASSEMBLING SPRING ROLLS

    1. After layering herbs, cucumber, carrot mixture, and noodles on wrapper, fold up bottom 2-inch border of wrapper over filling.

    2. Fold left, then right edge of wrapper over filling.

    3. Roll filling to top edge of wrapper to form tight cylinder.

SCALLION PANCAKES
    WHY THIS RECIPE WORKS
    Scallion pancakes should boast multiple paper-thin layers laced with scallions and just a hint of sesame flavor. The exterior should be brown and crisp while the interior retains a soft chew. We found 2 tablespoons of scallions per pancake was just right for bold allium flavor. Cilantro lent a great herbal flavor. Brushing a thin layer of sesame oil onto the pancakes before sprinkling on the scallions and cilantro added the right sesame flavor. As for forming the pancakes, we got the best results from rolling the dough into a pancake, sprinkling the flavorings over, rolling it into a log, then coiling it around itself like a snake and rolling it out into a pancake again. This was easier to do than expected and the result was a pancake with tender layers and evenly incorporated scallions.
    See “ROLLING AND FORMING SCALLION PANCAKES” illustrations that follow recipe.

SCALLION PANCAKES
    SERVES 4 TO 6
    We like these pancakes with the dipping sauce, but if preferred, you can omit the sauce and simply sprinkle with salt to taste before serving.
1¹⁄ 2
cups all-purpose flour
1
teaspoon salt
¹⁄ 2
cup room-temperature water, plus extra if needed
¹⁄ 4
cup vegetable oil, plus extra for brushing
2
teaspoons toasted sesame oil
6
scallions, minced (¹⁄ 2 cup)
2
tablespoons minced fresh cilantro
1
recipe SCALLION DIPPING SAUCE
    1. Whisk flour and salt together in medium bowl. Add water and mix with dinner fork until combined. (If there are any floury bits left in bottom of bowl, add additional water, 1 teaspoon at a time, until dough comes together.) Turn dough out onto lightly floured counter and knead until smooth and satiny, about 5 minutes, adding extra flour to counter or your hands as needed to prevent sticking. Transfer dough to clean bowl, brush with thin layer of vegetable oil, and let rest at room temperature for 30 minutes.
    2. Divide dough into 4 equal pieces and cover to keep dough from drying out. Working with 1 piece of dough at a time, roll into 7-inch circle about ¹⁄ 8 inch thick on lightly floured counter. Brush dough round lightly with sesame oil, then sprinkle with 2 tablespoons scallions and 1¹⁄ 2 teaspoons cilantro.
    3. Following illustrations, roll dough into cylinder, then coil cylinder into round, tucking tail end underneath. Roll into 5-inch pancake about ¹⁄ 4 inch thick. Set aside and cover while repeating with remaining dough pieces.
    4. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Swirl oil to coat skillet, then add 1 dough round and cook until golden brown on both sides, 1¹⁄ 2 to 2 minutes per side. Transfer pancake to cutting board,