Ingredients
Scale
- 4 large eggs
- 1/2 cup plain flour (80 g)
- 1 tablespoon soy sauce
- 1/2 teaspoon pureed ginger
- Black pepper, to taste
- 2 cups finely shredded green cabbage (120 g)
- 1 small carrot, grated
- 2 spring onions, thinly sliced
- 1 tablespoon vegetable oil
- Mayonnaise or salad cream, for serving
- Sriracha, for serving
- Chopped spring onions, for garnish
- Sesame seeds, for garnish
Instructions
- Beat eggs in a mixing bowl until frothy.
- Gradually mix in plain flour to form a smooth batter.
- Add soy sauce, pureed ginger, and black pepper; mix well.
- Incorporate shredded cabbage, grated carrot, and sliced spring onions.
- Heat oil in a frying pan over medium-low heat.
- Pour a quarter of the mixture into the pan; cook until golden brown.
- Flip and cook until fully done; repeat for remaining mixture.
- Serve hot with mayonnaise or salad cream and garnish.
Notes
Ensure the frying pan is sufficiently hot for a crispy texture.
Cook one or two pancakes at a time for even results.
Feel free to adjust ingredients based on your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan Fry
- Cuisine: Japanese
Nutrition
- Calories: 220
- Sugar: 2
- Sodium: 400
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 3
- Protein: 8
- Cholesterol: 150