Sweet Chilli & Coriander Okonomiyaki with Tomato Sweet Chilli Dipping Sauce
Serves 2-3
SWEET CHILLI & CORIANDER OKONOMIYAKI
- 3 tbsp rice flour
- ⅛ cup cornstarch
- 1 egg
- 2 tbsp Zarbo Sweet Chilli & Coriander Dressing
- 100g cabbage, finely chopped
- Salt and pepper, to taste
TOMATO SWEET CHILLI DIPPING SAUCE
- 2 tbsp tomato sauce
- 1 tbsp Zarbo Sweet Chilli & Coriander Dressing
- Salt and pepper, to taste
- In a large bowl, whisk together rice flour and cornstarch until combined. Add egg and Zarbo Sweet Chilli & Coriander Dressing, and whisk until smooth. Add cabbage and a generous season of salt and pepper, and stir to fully combine. Rest batter for 5 minutes.
- Meanwhile, to make the dipping sauce, whisk together all ingredients in a small bowl until combined.
- Heat a little oil in a large frying pan over medium-high heat. When hot, dollop in a few tablespoons of batter per pancake, allowing room between each pancake to spread. Cook for 3-5 minutes on one side, until crispy and golden brown, then flip and cook for an additional 2 minutes on the other side. Repeat until all batter has been used up.
- Serve hot, drizzled with dipping sauce and other desired sauces.
