Cabbage and mushroom pancake
Enjoy this meatless vegetable dish as a side dish or a filling snack. It's even filling enough for a full meal.
Ingredients
Dipping sauce
- 6 cloves garlic peeled and sliced
- 1 shallot peeled and chopped
- 1 one-inch knob ginger peeled and chopped
- 1 finger chili sliced
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons white sugar
- 1 tablespoon oyster sauce
- 1 teaspoon sesame seed oil
- 1 teaspoon Korean chili flakes
- ⅓ cup boiling water
Pancake filling
- 2 cups shredded white cabbage
- ½ cup julienned carrot
- ½ cup thinly sliced scallions
- 2 to 4 fresh shiitake (caps only) thinly sliced
- 1 ½ teaspoons salt
- ½ teaspoon Chinese five-spice powder
- 1 teaspoon Korean chili flakes
- 2 tablespoons toasted sesame seeds
Pancake batter
- 1 egg white
- ¼ cup all-purpose flour
- ¼ cup potato starch
- ¼ teaspoon salt
- 1 teaspoon sesame seed oil
To cook and serve
- cooking oil for frying
- thinly sliced scallions to garnish
- toasted sesame seeds to garnish
Instructions
- Mix together all the ingredients for the dipping sauce and set aside.
- Mix together all the ingredients for the pancake filling and set aside.
- Whisk the egg white with half a cup of water until frothy. Mix in the flour and starch just until blended. Stir in the sesame oil.
- Add the filling to the batter and fold in.
- In a frying pan, heat enough cooking oil to reach a depth of a quarter inch.
- Spread the pancake mixture on the hot oil and cook over medium-high heat until the underside is lightly browned and crisp.
- Flip the pancake, drizzle in two to three tablespoons oil along the edges and partially lift the pancake edges to allow the oil to spread to the center of the pan.
- Cook the pancake until the other side is browned and crisp.
- Slide the pancake to a plate, cut into wedges or squares (kitchen shears will do the job well), garnish with sesame seeds and scallions, and serve with the dipping sauce.