JAPANESE STYLE VEGETABLE PANCAKE WITH SRIRACHA MAYO

Serves 4
1. In a large bowl, add all the batter ingredients and mix well.
2. Put 2 Tbsp vegetable oil into a heated non-stick pan and pour all the batter. Using a spatula, flatten the pancake until roughly 2cm thick.
3. Pan fry the pancake over low heat until both sides are golden brown.
4. Place the pancakes on a plate, drizzle with the Sriracha Mayo, sprinkle with seaweed powder and coriander to serve.

Tips: You can add pre-cooked pancetta/bacon/ sausage into the batter for extra flavour and texture.

Ingredients:

Batter Ingredients:
8 Tbsp gluten free self - raising flour
2 eggs
8 Tbsp water
50g cabbage, finely chopped into small cubes
25g onion, finely diced
25g carrots, finely diced into small cubes
25g sweet corn
15g coriander, roughly chopped
1 Tbsp Lee Kum Kee Gluten Free Light Soy Sauce
1/4 tsp white pepper powder
Dressing:
4 - 6 Tbsp Lee Kum Kee Sriracha Mayo
1 tsp seaweed powder (optional)
1 Tbsp coriander, roughly chopped (optional)

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