Crispy Coconut Vegetable Pancakes with Gochujang Dip

Ingredients

• 150 g rice flour
• 4 tbsp cornflour
• 1 tsp ground turmeric
• 1 tsp fine salt
• 2 tbsp vegetable oil
• 150 ml coconut milk
• 150 ml sparkling water
• 100 g red cabbage, shredded
• 200 g asparagus, sliced
• 100 g cauliflower, finely chopped
• 100 g carrot, grated
• 2 shallots, sliced
• 6 spring onions, sliced
• 1 tbsp light soy sauce or fish sauce
• 2 tsp maple syrup
• 2 tsp cider vinegar
• 1 tsp gochujang
• 1 tsp sesame oil
• 1 lime, zest and juice
• 15 g coriander, chopped
• 1 tbsp sesame seeds, toasted
• Kimchi

Method

1. Whisk the soy sauce or fish sauce, maple syrup, cider vinegar, gochujang, sesame oil, lime juice and half the sesame seeds into a glossy dipping sauce. Taste it with a shred of cabbage; it should be sharp, salty and gently sweet.
2. Whisk the rice flour, cornflour, turmeric and fine salt in a large bowl. Pour in the coconut milk and whisk to a smooth paste, then add the sparkling water. Stop as soon as the batter is lump-free so the bubbles are not beaten out.
3. Fold in the shallots, red cabbage, carrot, asparagus and cauliflower until every piece is lightly coated.
4. Heat 1 teaspoon of the vegetable oil in a 20 cm non-stick frying pan over a medium-high heat. A drop of batter should sizzle on contact.
5. Scatter a quarter of the spring onions into the pan, then spread over a quarter of the batter. Cook undisturbed for 3 to 5 minutes, until the underside is deep gold and the edge lifts cleanly with a spatula.
6. Flip carefully and cook for another 3 minutes, until crisp at the edge and set through. Slide onto a warm plate and repeat with the remaining oil, spring onions and batter.
7. Snip each pancake into wedges. Scatter over the coriander and remaining sesame seeds.
8. Serve the pancakes immediately with the gochujang dip and kimchi alongside.