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Ingredients

For the sauce

  • 3 tbsp ketchup
  • 1 tbsp brown sauce
  • 1 tbsp Worcestershire sauce
  • ½ tbsp soy sauce
  • ½ tsp mirin
  • 1/ tsp honey

To garnish

Method

  • STEP 1

    Combine the flour, baking powder, egg and stock. Mix until smooth, whisking out any lumps without overmixing. Add the potato, season with a little salt and white pepper, cover and rest for at least 2 hrs.

  • STEP 2

    While the mix is resting, combine the ingredients for the sauce, stirring until it’s smooth. Set aside.

  • STEP 3

    Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood. Stir to thoroughly coat the mix in the batter.

  • STEP 4

    Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it’s ready by sticking a chopstick into the middle. If it comes out dry, it’s ready.

  • STEP 5

    Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.

Recipe from Good Food magazine, January 2017

Goes well with

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