Ingredients
• 4 cups (about 450g) green cabbage, finely shredded
• 2 tsp fine salt
• 4 green shallots, finely sliced
• 4 cloves garlic, crushed
• 2 cups plain flour
• 1 tsp dashi powder (optional)
• 2 eggs
• 1 cup iced water
• 1⁄4 cup vegetable oil
• 1⁄4 cup Kewpie mayonnaise
• 1⁄4 cup sweet soy sauce
• 1⁄4 cup chilli sauce
• 2 tsp sesame oil
• 1 Tbsp toasted sesame seeds
• Lemon wedges, to serve
Method
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Combine cabbage and salt in a large bowl. Stand for 10 minutes. Combine 1⁄2 of the shallots, garlic, flour and dashi powder in a medium bowl. In a third bowl, whisk eggs with iced water. Add egg mixture to flour mixture, stirring to combine, then fold in cabbage.
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Heat vegetable oil in a large frying pan over a medium heat. Add 1⁄4 of the mixture to pan, forming a 15cm pancake. Cook for 3 minutes, turn and cook for a further 3 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter.
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Put pancakes on serving plates. Drizzle with mayonnaise, soy, chilli sauce and sesame oil. Sprinkle with sesame seeds and remaining shallots. Serve with lemon wedges.