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Ingredients
Method
- 75g flour
- 4 eggs
- 2 tsp light soy sauce
- ½ spring cabbage, shredded
- 15g sushi ginger, sliced
- 2 tsp aonori seaweed sprinkles or similar
- ½ tbsp oil
- 1 tbsp sriracha or similar hot sauce
- Sift the flour into a large bowl and make a well in the centre. Mix in the eggs and soy sauce, then whisk to make a very smooth batter that’s the consistency of heavy cream. Stir the cabbage through the batter along with half the ginger and 1 tsp of the seaweed.
- Warm a non-stick frying pan and add the oil. Pour the batter into the pan and cook for 5 mins, then flip and cook for another 4-5 mins on the other side. Drizzle with hot sauce, sprinkle with the remaining seaweed and ginger, then serve immediately.
15 mins
2 serving
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