| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 2 |
| Cuisine | Korean |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 588 |
| Fat | 29g |
| Saturates | 3g |
| Protein | 9g |
| Carbs | 73g |
| Sugars | 15g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a small bowl, combine the sauce ingredients. Set aside for later.
Chop the spring onions into 2cm pieces and finely slice the jalapeño. Slice the sweet potato into matchsticks and julienne the courgettes, leek and mushrooms. Place all in a large bowl. Add the flour, corn starch and salt, then the cold water. Using your hands, mix thoroughly until a thin batter forms, being careful not to break the vegetables.
Heat 2 tablespoons of the oil in a large non-stick pan over a medium-high heat and swirl to coat the base of the pan. Pour all the batter into the pan and spread it into an even layer. Cook for approx. 5 minutes or until golden and crisp on the bottom. Carefully flip the pancake over. Drizzle the remaining oil around the edges of the pancake. Lift one side of the pancake slightly to allow the oil to flow underneath. Fry for a further 3-4 minutes or until golden and crisp.
Transfer to a large serving plate and cut into bite-sized pieces. Serve with the dipping sauce.
