Rice flour and coconut vegetable pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 5
Ingredients
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.