CRISPY GREEN ONION PAN­CAKE

Life & Style Weekend - - MAGAZINE | FOOD & WINE - mag­gies.col­[email protected]­pond.com

Serves: 2

IN­GRE­DI­ENTS

3⁄4 cup plain flour

2 tbsp corn­flour

1 clove gar­lic, peeled and crushed pinch salt

1 cup ice wa­ter

2 large free-range eggs, lightly beaten 1 bunch green onions, roots re­moved

1⁄4 cup rice bran or peanut oil

2 fresh chillies, red or green, sliced, seeds re­moved

Soy, sweet chilli or sriracha sauce, to serve

METHOD

In a medium bowl, com­bine the flours, gar­lic, salt, 3⁄4 cup of ice wa­ter and half the egg; whisk un­til smooth. Bat­ter should be liq­uid but not wa­tery.

Slice green onions into 5cm lengths; if any are thick, cut them in half length­wise.

Heat 2 tbsp oil in a non-stick fry­ing pan over medium-high heat and pour in half the bat­ter, swirling to cover the bot­tom of the pan. Ar­range half the spring onions and chilli on top in a sin­gle layer, then driz­zle with half the re­main­ing egg. Cook un­til base is golden brown, then care­fully turn, adding more oil if nec­es­sary. Cook a fur­ther 3–4 min­utes.

Re­move to a plate and keep warm; re­peat with re­main­ing in­gre­di­ents. Serve im­me­di­ately with soy, sweet chilli or sriracha sauce.

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