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Pete's Food Blog
30. Aug, 2021
Mushroom Gochujang pancakes with Pete's Nam Phrik sauce
Note: The photo here is of Ottolenghi's asparagus pancake
Ingredients:
350g Fried, chopped mushrooms (I use sesame oil to fry and Penny bun ceps (porcini)- because I have them in abundance!). Any edible mushrooms will do. Put them in a dry pan, med. heat with the lid on for 4 mins. Remove the lid and then evaporate all the liquid.
Filling...
Batter...
135g plain flour
60g rice flour
1 egg
325 ml cold water
1½ tbl gochujang fermented chilli paste (some other chilli paste will suffice, but it will not be the same).
5g fresh coriander, finely chopped
½ red chilli, deseeded, finely chopped
75 ml sunflower-, rapeseed- or conola oil
½ tsp salt
Method:
Mix the flours and salt, make a well and slowly pour in the mixture of egg, water, coriander, chilli paste and chopped chilli. - stirring all the time until just combined.
Heat 15ml of oil in a non-stick frying pan - medium high heat, heat ¼ of the mushrooms through and pour in ¼ of the pancake batter. Shake the pan to distribute the batter. Fry for 2½ mins. Turn the pancake over and fry the second side for a further 2½ mins, until golden. Serve with my Nam Phrik sauce (next entry).