for 12 pieces

Batter

5	fresh eggs
2 tsp	soy sauce
1 tsp	sesame oil
¾ tsp	salt
100 g	white flour
2 tbsp	Maizena cornflour
400 g	white cabbage, quartered, finely chopped
1	spring onion incl. green part, finely chopped

Sauce

50 g	mayonnaise
1 tbsp	soy sauce
1 tbsp	Sriracha sauce
1 tsp	ginger, finely grated

To fry

1 tbsp	oil, for frying
	salt to taste

How it's done

Batter

Whisk together the eggs, soy sauce, oil and salt. Combine the flour and cornflour, whisk into the egg mixture. Stir in the cabbage and spring onions.

Sauce

Combine the mayonnaise with the soy sauce, Sriracha sauce and ginger.

To fry

Heat the oil in a frying pan. Pour as much batter into the pan as it takes to make pancakes of approx. 8 cm in diameter. Fry the pancakes for approx. 3 mins. on each side until crispy, keep warm. Serve with the sauce.

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