serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
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Food with a Story
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp toasted sesame seeds
Batter
- 150 g (1 cup) plain flour
- 1 egg
- 250 ml (1 cup) ice-cold water
- salt, to season
- 1 bunch garlic chives, cut into 3 cm lengths
- 6 spring onions, finely sliced
- 1 small carrot, julienned
Dipping sauce
- 1 tbsp rice wine vinegar
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- ½ tsp toasted sesame seeds
- ½ tsp Korean chilli powder
- 1 garlic clove, minced
Serves 2-4 as a snack
Instructions
- For the batter, place the flour, egg and ice - cold water in a bowl and whisk together until smooth. Season well with salt, then stir through the garlic chives, spring onion and carrot.
- Heat a small frying pan over medium heat and add the oils. Pour in the batter and fry for about 4 minutes on each side or until crisp.
- While the batter is frying, combine the dipping sauce ingredients. Remove the pancake from the pan, scatter with sesame seeds and serve with the dipping sauce.
Photography by Adam Liaw.
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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.
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Food with a Story
