serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 cup (240 ml) flour
- 2 tbsp (30 ml) cornstarch
- ½ tsp (2.5 ml) salt
- 1 garlic clove, grated
- 1 red chili, thinly sliced
- 1 egg, lightly beaten
- 1 cup (240 ml) cold sparkling water
- 8 spring onion (scallion), trimmed, cut in half lengthwise, and then in half width-wise
- 1 carrot, grated
- vegetable oil, for cooking
Dipping sauce
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) honey
- 1 tsp (5 ml) toasted sesame seeds
- 1 garlic clove, grated
Makes 2 large pancakes, can serve 4 people.
Instructions
1. In a bowl, mix together flour, cornstarch, salt, garlic, and red chili. Add the egg and mix in. Slowly add the sparkling water and mix in.
2. Add vegetable oil to a large pan pan. Lay half the scallions in the pan and sprinkle half the carrot over the top. Pour half the batter over top. Cook for 2 minutes. Flip and cook another 2 minutes. Remove to a plate. Cut into wedges. Repeat with remaining ingredients.
3. To make the dipping sauce, in a small bowl, whisk together soy sauce, sesame oil, rice vinegar honey, sesame seeds, and garlic.
4. Serve green onion pancakes warm with the dipping sauce on the side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
