Korean Pancakes

Serves 4

1 cup rice flour

1 egg

½ tsp salt

1 tsp turmeric

1¾ cup organic coconut milk A little sunflower or rapeseed oil,

to fry

SAUCE

Sesame seeds

Juice from 1 lime

1½ tsp sesame oil

1 tbsp rye sugar

1 tbsp rice wine vinegar 1 tbsp Japanese soy sauce 2 tsp grated fresh ginger ½ red chilli, finely chopped 1 garlic clove, grated

½ tsp salt

FILLING

4 spring onions 75g salad mix 100g edamame beans 50g mung bean sprout 75g salad mix

TOPPING

Kimchi Chilli flakes

Start with the batter. Mix rice flour, egg, salt and turmeric in a large bowl. Add coconut milk slowly while whisking to avoid lumps. The mixture should be relatively thin, like cream. Add more water or coconut milk if the batter becomes too thick. (It swells when it rests, so you may need to thin it out before you begin to bake the pancakes).

Let batter rest for 15 minutes. To make the sauce, put sesame seeds in the pan and heat until golden. Whisk all the ingredients together. Let set for at least 10 minutes.

Prepare the vegetables. Slice the spring onions. Mix herbs with the salad, edamame beans and mung bean sprout.

When you are ready to serve the pancakes, heat a frying pan. Don’t let it be too hot. Add some oil and pour one sixth of the batter in the middle of the pan.

Swirl so that the batter covers the entire bottom of the pan. Turn the pancake when golden and crisp.

Serve with filling, sauce and kimchi. If you want more heat, add some chilli flakes on top.