The other day I bought a large bunch of Coriander Leaves. I knew I would struggle to use it up, because my family members hate Coriander. They say Coriander stinks and tastes like soap. They were not going to eat it, but I bought the large bunch because it was much cheaper than supermarket’s small packet. Today I used all leftover to make this savoury pancake. It was yummy. Even my son ate some to my surprise.

Makes

2 Servings

Ingredients

1 cupful (60g) coarsely chopped Coriander
*Note: You can add as much as you want if you can combine with the Batter
*Note: It is a good idea to add some finely chopped Spring Onion as well.
2 tablespoons Dried Shelled Shrimps *chopped into small pieces if large
1 tablespoon Oil

Batter
1/4 cup Plain Flour
1/4 cup Potato Starch
1/8 to 1/6 teaspoon Salt *add cautiously as Dried Shrimps can be very salty
1 Egg
2 tablespoons Water *plus extra if required

Dipping Sauce
1 tablespoon Soy Sauce
1/2 to 1 tablespoon Rice Vinegar
1 teaspoon Sugar
Crispy Chilli Oil *OR Chilli Sauce, Chilli Flakes, etc.

Method
  1. Mix all the Batter ingredients in a mixing bowl. Alter the amount of Water to make thick Batter.
  2. Add coarsely chopped Coriander, Dried Shelled Shrimps and finely chopped Spring Onion (if you add some), and mix to combine.
  3. Heat Oil in a frying pan over medium low heat, form a large pancake OR 2 to 4 smaller pancakes, and cook until both sides are nicely browned and crispy.
  4. Cut into smaller pieces if large, and enjoy with Dipping Sauce.