Ching's savoury pancakes
Packed full of veggies, Ching's got a pancake dish that's not only impressive, but very quick and easy to make.
Serves: 2Prep: 5 minutesCook: 5-6 minutes
Ingredients:40g potato flour40g cornflour2 spring onions, finely diced1 red chilli, deseeded and finely diced2 tbsp rapeseed oil100g shitake mushrooms, sliced3 eggs75g pak choi, each leaf down the stalk into 5mm stripsSliced spring onions, to garnish
For the sweet hot sauce:2 tbsp hoisin sauce2 tbsp oyster sauce2 tbsp sriracha chilli sauce
Method:For the sweet hot sauce: In a bowl combine the hoisin sauce, oyster sauce and sriracha chilli sauce together and set aside.
For the pancake ‘batter’: Mix the potato flour and cornflour in 80ml cold water, then add the diced spring onions and chilli.
Heat a wok over a medium heat, add 1 tbsp of the rapeseed oil and give the mixture a swirl. Add the potato batter, then the egg mixture and swirl again. Then lay the pak choi over the top followed by the mushrooms.
Cook for 2-3 minutes until the ‘batter’ has formed a translucent colour. Spoon out onto a serving plate and cover with foil to keep it warm.
Make the second pancake in the same way, using the remaining ingredients.
To serve, drizzle with sweet hot sauce and garnish with some sliced spring onions.
Tips:- For a vegetarian pancake use vegetarian oyster sauce (available from Chinese supermarkets or online).- Substitute mushrooms at step 3 for chopped prawns or diced bacon lardons if liked.