Scallion Pancakes w/Coconut Curry Sauce

3 C all-purpose flour
1 1/2 C boiling water
1/2 cup toasted sesame seed oil
3 C scallion greens
thinly sliced
1 T rice bran oil
1 med shallot
finely minced
2 med cloves garlic
1 tsp ginger
1/2 tsp curry powder
1/2 tsp ground coriander
2 T fish sauce
1 can coconut milk
13.5 oz
1/2 tsp corn starch
mixed w/ 2 tsp water
*optional: 1 lime
For the Pancakes
Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. The dough should feel like pizza dough. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.
Divide dough into 6 even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions and salt, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.
Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a sheet pan and keep warm while making the remaining pancakes.
For the Sauce
In a medium sauce pan on medium heat, add oil, sauté shallot until fragrant, about 1 minute, add garlic and ginger and sauté for another minute. Add spices and bloom, add fish sauce, coconut milk and slurry. Let simmer until small bubbles come up and sauce is slightly thickened.
Taste to make sure the corn starch is cooked all the way through. Season with salt and pepper. If you prefer a touch of sweetness, add some palm sugar, honey or brown sugar. If you’d like to add some acid, you can finish the sauce with some freshly squeezed lime juice and lime zest.
To Serve
Season with salt, cut into 6 wedges. Serve immediately (hot) with coconut curry sauce.