Korean Pancakes

Preparation

minutes

Servings

persons

Nutrition

440

calories

Ingredients

200 g rice flour
1/2 tsp salt
120 g carrots
6 spring onions
12 SUNSWEET prunes
80 g shiitake mushrooms
6 tbsp rapeseed oil
4 tsp toasted sesame seeds
1/2 tsp chilli flakes
For the dip:
4 tbsp soya sauce
2 tbsp apple vinegar
2 tbsp maple syrup
1 tsp toasted sesame seeds

Instructions

Mix rice flour, 425 ml water and salt to a thin batter. Peel the carrots and cut into thin strips. Clean the spring onions and cut into long pieces. Halve the prunes crosswise, clean the shiitake mushrooms and cut into slices.
Heat 1 tablespoon of oil in a non-stick frying pan, place the carrot and spring onion pieces, prunes and mushroom slices next to each other in the pan. Do not stir any more. Carefully pour in about 1/4 of the batter so that all the ingredients are covered. Fry over a high heat for 2-3 minutes until crispy. Using a lid or plate, turn the pancake over, add a little oil and continue frying for 2-3 minutes until the edges are crispy golden brown. Slide the pancakes onto a plate and sprinkle with sesame seeds and chilli flakes. Fry more pancakes one after another.
Mix together the ingredients for the dip and serve with the pancakes.