Vegetable pancakes with a sweet and sour sesame and chili sauce.
mix shredded vegetables and sprouts with pancake batter and fry until golden and crispy. Brush with the sauce and set on baking sheets in oven until they start caramellizing. Serve with additional sauce.
Pancake batter, proportions:
1 egg
1 dl flour
2 dl milk.
salt.
Sweet and sour sesame and chili sauce:
1 dl japanese soy sauce
1 dl golden syrup.
2 tablespoons sesame oil
2 tablespoons distilled vinegar
roasted sesame seeds
Cayenne pepper
Mix ingredients and taste, adding more in small increments of the ingredients until you’re satisfied with the balance of sweet, sour, acidity and heat.















