This recipe is quick as you like, simple, filling and, with a splodge of chilli sauce, totally moreish. It can usefully double up as tasty kids’ snack.
These are words from one of my favourite book called Around The World in 120 recipes by Allegra McEvedy. She continues saying:
This is one of the best bits of street food I had in China, by gurgling streams in a breathtaking mountain town not far from the Tibet called Lijiang. I’d loved to stumble across the cart that sold them after a few in my local.
INGREDIENTS: ( Makes 8 pancakes and easily done in 10 minutes)
- 2 cobs of sweetcorn, or 275g corn kernals ( if sweetcorn is not in season use frozen, it’s better than tinned)
- 1 or 2 spring onions, green part only, finely chopped
- 3 eggs
- 1 tablespoon light soy sauce
- 4 tablespoons plain flour ( I used a mix of chickpea and rice flour or GF flour instead).
- oil, for shallow-frying ( groundnut is best)
- (I grated about an inch of ginger and added to the mix)
- Mix the corn and spring onions together. Beat the eggs with the soy sauce and stir into the vegetables. Sift the flour into the mixture and gently fold in.
- Heat a frying pan with oil to a depth of about 0.5cm until it is hot and fizzles when you throw a corn kernel into it. Using a small ladle ( or about 2 tablespoon per pancake), fry in batches in the hot oil- stand back as you have to be aware of popping corn!
- Cook for just a minute or two, until the edges are brown but the middle is still runny, then flip them over and brown the second side, which will be much quicker, more like 30 seconds.
- Drain on kitchen paper and serve with Asian chilli sauce ; my favourite is Siraracha.
Thanks for looking and come back soon! x