Kimchi pancake, green onion, coriander and First Harvest Salmon Pearls
- 120g plain flour
- 150g kimchi cabbage roughly chopped.
(plus the kimchi juice from the cabbage)
- 1 egg
- 50mls cold water
- 1 stalk spring onion fine sliced (plus extra for garnish)
- 1 tsp sugar
- Vegetable oil for frying
30g First harvest Salmon Pearls
- Coriander leaves
- Sliced spring onion greens
In a bowl, combine the flour, sugar, egg, water and kimchi juice. This will make a wet batter. Now add the chopped cabbage and spring onion to this mixture. The mix should be wet enough to just hold on a spoon. In a non-stick pan, heat the vegetable oil and add the mixture to the pan. Press it down to fill the entire pan so it’s only 1cm thick. Cook on medium heat to get a nice golden colour, carefully flip with a spatula and repeat on the other side. The pancake should be golden and crisp. Trannsfer to chopping board and but into small wedges. Transfer to serving plate, top with kewpie mayonnaise, soy sauce and First Harvest Salmon pearls, finish with chopped spring onion greens and coriander leaves.