Picture: Astrid Volzke/The West Australian

  • Serves 4 *

  • 3 tbsp soy sauce *

  • 1 tbsp sesame oil *

  • 2 tbsp rice wine vinegar *

  • 1 tbsp soybean and chilli paste *

  • 1 tsp sesame seeds *

  • 2 cups flour *

  • 2 eggs, beaten *

  • 1 1/2 cups water *

  • 1 bunch spring onions, cut into 1cm lengths *

  • 1 tsp salt *

  • 2 tbsp olive oil *

  •   *

In a small bowl mix the soy sauce, sesame oil, rice wine vinegar, soybean paste and sesame seeds together until combined for the dipping sauce. Set aside. Mix flour, eggs, water, spring onions and salt together with a whisk. Let it rest for 10 minutes. Heat a small pan over medium heat and coat with a thin layer of oil. Pour 2 tablespoons of batter into the pan. Cook for 2-3 minutes until set and golden and brown on the bottom. Turn over with a spatula, and continue cooking for a further minute or two. Continue until all the batter is used. Serve with dipping sauce.

The West Australian

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