Name: Vietnamese rice flour and coconut vegetable pancakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Ingredients: 1 tbsp Yondu vegetable umami sauce , premium fish sauce or light soy sauce; 2 tsp cider vinegar; 2 tsp maple syrup; 1 tsp toasted sesame seeds (optional); 1 tsp gochujang (optional); 150g rice flour; 4 tbsp cornflour; 2 tsp sea salt; ¼ tsp ground turmeric; 150ml coconut milk; 150ml cold sparkling water; 2 small round shallots , sliced; 100g red cabbage , thinly sliced or shredded; 100g carrots , julienned; 6 asparagus spears , sliced into quarters lengthways; 100g cauliflower , thinly sliced; 2 tbsp olive oil; 6-8 spring onions , halved and sliced lengthways; kimchi , to serve (optional); microgreens of your choice , to serve (optional)

Rice flour and coconut vegetable pancakes with chopsticks on the side and a glass of beer, plus some dips on the side

DIPPING SAUCE

1 tbsp Yondu vegetable umami sauce
premium fish sauce or light soy sauce
2 tsp cider vinegar
2 tsp maple syrup
1 tsp toasted sesame seeds
(optional)
1 tsp gochujang
(optional)

BATTER

150g rice flour
4 tbsp cornflour
2 tsp sea salt
¼ tsp ground turmeric
150ml coconut milk
150ml cold sparkling water

TOPPINGS

2 small round shallots
sliced
100g red cabbage
thinly sliced or shredded
100g carrots
julienned
6 asparagus spears
sliced into quarters lengthways
100g cauliflower
thinly sliced
2 tbsp olive oil
6-8 spring onions
halved and sliced lengthways
kimchi
to serve (optional)
microgreens of your choice
to serve (optional)

Method

step 1
First, make the dipping sauce by mixing together all the ingredients in a bowl. Put all the batter ingredients in a large bowl, whisk to combine, then add the shallots, cabbage, carrots, asparagus and cauliflower. Mix well to coat the vegetables in the batter. Heat the oil in a 20cm frying pan over a medium-high heat. Spread a generous layer of spring onions onto the pan, then use a large spoon to scoop in about a quarter of the batter mixture. Spread and flatten it out to fill the pan.
step 2
Fry for 3-5 mins or until golden on the underside, then flip and fry on the other side for 3 mins. Remove from the pan and repeat with the remaining mixture. To serve, lay the pancakes on a plate and use scissors to cut them into bite-sized squares. Serve with the dipping sauce, kimchi and microgreens, if you like.