Ingredients
- Vegetable Medley Ingredients:
- 1/2 cup finely diced eggplant
- 1/2 cup finely diced Zucchini
- 1 cup finely chopped mushrooms ( oyster & shiitake)
- 1/4 cup finely diced carrot
- 1/2 cup shelled edamame beans
- 1/2 cup finely sliced red cabbage
- 1/4 cup finely sliced green capsicum
- 1/2 TSP each :minced garlic, minced ginger, minced chilli
- 2 tbsp vegetable oil
- Ingredients for Spring Onion Pancakes:1 1/2 cup spring onion - green part only, 1 cup milk , 2/3 cup flour , 1 TSP sesame oil , 2 eggs , salt & pepper to taste
- Sauce ingredients:1 TSP minced garlic, 1 TSP minced ginger, 1 TSP minced chilli, 1/4 cup Lee Kum Kee Premium Soy sauce, 1/4 cup sweet chilli sauce, 1/4 cup water , 1 tbsp rice wine vinegar, 2 tbsp Mirin seasoning, 1tsp honey*1/4 cup finely sliced spring onion ( green part only )
Method
- For the Pancakes: In a pot of boiling water place the 1 1/2 cups of green top of spring onions - blanch for 20 seconds , remove and place blanched spring onion into ice water to shock chill. Once cooked remove blanched spring onion & squeeze out excess water. Place blanched spring onion into a blender with 1 cup Milk . Blend until the spring onion is pureed & the milk has turned a bright green colour. Remove from blender & strain through a fine mesh sieve removing residual fibre. In large mixing bowl whisk 2 eggs , add the flour & whisk until a thick - smooth consistency ( no lumps ) , add the strained spring onion infused milk & whisk until a smooth - thin consistency, add sesame oil, salt , pepper & finely chopped fresh spring onion. In small non stick pan over low-medium heat add enough batter to cover an even thin layer on pan . Flip pancake and cook both sides , careful not to brown the pancake - retaining the bright green colour. Set pancakes aside while preparing filling & sauce
- Preparing Sauce for vegetable medley:In a small saucepan over medium heat place sauce ingredients & let simmer 5 minutes, remove from heat , stir in reserved 1/4 cup finely chopped spring onion
- Cooking Vegetable medley filling for pancakes:In large pan Over medium heat place all vegetables ( zucchini, eggplant, carrots, mushrooms, edamame, garlic & chilli) & saute in 1 tbsp vegetable oil until vegetables are browned - add 1/4 cup prepared sauce. Remove vegetable mixture & place in serving bowl alongside spring onion pancakes. Add a large spoonful of the cooked vegetable mixture to a crepe & serve extra sauce on the side to drizzle on top
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
