sunflower oil Archives

Vegan recipes

Crusted lamb ribs with anchovy-and-parsley salsa

2 hours 20 minutes

Burger recipes

Hand-cut rump burgers with onion rings and monkeygland sauce

1½ hours

Brinjal recipes

Oat-crumbed spicy brinjal burger with peanut satay-sauce and coconut-coriander pesto

20 minutes

Pork recipes

Supersized tender pork ribs with sweet potato fries

2 hours

Butternut recipes

Best veg soup with amagwinya and gremolata

13⁄4 hours

Curry recipes

Always ready berry-and-coconut muffins

30 minutes

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Asian recipes

Lattice chicken gyoza (dumplings) with chilli jam

30 minutes

Prawn-and-kimchi pancakes with miso mayo

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

For the kimchi:

1⁄2 red cabbage, roughly chopped
100 g green beans, trimmed and halved
4 T gochujang paste
3 T rice vinegar
2 T fish sauce

For the pancakes:

180 g flour
1 T baking powder
1 t salt
1 T white sugar
1 1⁄4 cups milk
1 free-range egg
2 T sunflower oil
frozen uncooked medium prawns 200 g, thawed, shelled and deveined

For the miso mayo:

2 free-range egg yolks
1 t Dijon mustard
2 cloves garlic, minced
1⁄2 lemon, juiced
2⁄3 cup canola oil
1 T miso paste
1⁄2 t salt

Method

To make the kimchi, mix the cabbage and green beans. Stir in the gochujang, rice vinegar and fish sauce, then massage using your hands for 2 minutes. Set aside.

Preheat the oven to 180°C.

To make the pancakes, sift the flour, baking powder, salt and sugar into a bowl. Mix in the milk, egg and oil until smooth. Add the prawns and 1 cup kimchi.

Heat a nonstick pan over a medium heat, then pour in 1⁄4 cup pancake batter and cook for 3 minutes on each side, or until golden brown. Transfer to the oven and cook for a further 5 minutes, or until cooked through. Repeat with the remaining batter.

To make the miso mayo, place the egg yolks, mustard and garlic in a bowl and whisk until foamy. Add a quarter of the oil, a drop at a time, while whisking. Once you have added a quarter, you can start adding the oil in slightly larger amounts.

After all the oil has been incorporated and the mixture has thickened, stir in the miso paste and season to taste.

Serve the pancakes with the remaining kimchi and the mayo.

Cook's note:

Gochujang – a savoury, sweet and spicy red chilli paste – is one of the backbone ingredients of Korean cooking. Find it at Asian supermarkets and use it to add kick and depth of flavour to meat marinades, dipping sauces, soups, stews and kimchi. It’s potent – a little goes a long way!

I’ll never get tired of eating kimchi. It’s a Korean staple consisting of vegetables and salad ingredients that have usually been fermented for several days, but this version can be eaten immediately.

Browse more Asian recipes here.

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Crusted lamb ribs with anchovy-and-parsley salsa

Hand-cut rump burgers with onion rings and monkeygland sauce

Oat-crumbed spicy brinjal burger with peanut satay-sauce and coconut-coriander pesto

Supersized tender pork ribs with sweet potato fries

Best veg soup with amagwinya and gremolata

Pealaffel in korma curry

Always ready berry-and-coconut muffins

Lattice chicken gyoza (dumplings) with chilli jam

Prawn-and-kimchi pancakes with miso mayo

Prawn-and-kimchi pancakes with miso mayo

Ingredients

Method