CRISPY GREEN ONION PANCAKE
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
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.