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Ingredient
Carrot & Onion Pancakes
Introduce
Chef :
Hiroko ListonCarrot & Onion Pancakes
This is a pan-fried version of my ‘Kakiage’ Tempura that I love. I first just pan-fried it instead of deep-frying, and realised I needed more batter. So, I made it just like Okonomiyaki. This is much easier to prepare and clean up than deep-fried Tempura. You can make small pancakes OR 1 large pancake and cut it into smaller pieces.
Ingredient
Food ration :
2 servings
2 tablespoons
Plain Flour
1 tablespoon
Oil for cooking
6 tablespoons
Plain Flour OR Self-Raising Flour
1 pinch
Salt
1
Egg
3-4 tablespoons
Water
Cooking instructions
* Step 1
To make Batter, mix Flour, Salt, Egg and Water in a small bowl.
* Step 2
Place thinly sliced Onion, Carrot and Prawn pieces in a mixing bowl. Sprinkle with Flour and combine. Add the Batter and mix.
* Step 3
Heat Oil in a frying pan, pour the mixture to form pancake(s). You can make 1 large pancake, or several small ones. When the edge of the pancake has set, flip over, and cook until nicely browned and cooked though. You may turn over the pancake(s) a few times while cooking.
* Step 4
Cut the pancake into small pieces if large, and serve with a dipping sauce. Today I served with ‘Tentsuyu’.
* Step 5
*Other Dipping Sauce Suggestions:
• Soy Sauce, Toban Djan (Chilli Bean Sauce) & Sesame Oil
• Oyster Sauce, Soy Sauce & Sesame Oil
• Okonomiyaki Sauce
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