Ingredients
• 1 cup plain flour
• 1⁄4 cup cornflour
• 1 tsp fine salt
• 1 tsp caster sugar
• 1 tsp bicarbonate of soda
• 200ml water, chilled
• 1 egg, lightly beaten
• 1⁄2 clove garlic, crushed
• 1 carrot, cut into matchsticks or coarsely grated
• 1 zucchini, cut into matchsticks or coarsely grated
• 150g sweet potato, peeled, cut into matchsticks or coarsely grated
• 10 garlic chives, cut into 2cm-long pieces, or 6 green shallots, cut into 2cm-long pieces
• 4 Tbsp vegetable oil
Dipping sauce
• 1⁄4 cup soy sauce
• 1 Tbsp rice wine vinegar
• 1 green shallot, very finely sliced
• 1⁄2 long red chilli, very finely sliced
• 1⁄2 clove garlic, crushed
• 1⁄2 tsp sesame oil
• 1⁄2 tsp sesame seeds, toasted
Method
-
To make dipping sauce, combine ingredients in a small bowl. Set aside.
-
Put flour, cornflour, salt, sugar and bicarbonate of soda in a large bowl. In a large jug, whisk water, egg and garlic. Make a well in centre of flour mixture and add water mixture, whisking until a smooth batter forms.
![Step @stepIndex]()
Omid -
Stir vegetables into batter.
![Step @stepIndex]()
Omid -
Heat 1⁄2 of the oil in a large non-stick frying pan over a medium heat. Add 1⁄2 of the batter, spreading to cover pan, and cook for 3 minutes or until golden and crisp on the bottom.
![Step @stepIndex]()
Omid -
Flip and cook for a further 2 minutes or until golden and crisp.
![Step @stepIndex]()
Omid -
Transfer to a plate. Repeat Steps 4 and 5 with remaining oil and batter. Cut pancakes into squares. Serve with dipping sauce.
![Step @stepIndex]()
Omid
