500g baby carrots with stalks, washed
2 tbsp whole grain mustard
1 tbsp dried chilli flakes
¼ cup olive oil
1 cup (125g) plain flour
2 spring onions, finely sliced
½ cup (60g) kimchee, roughly chopped
1 tbsp sesame oil
½ bag mung bean sprout, trimmed
¼ cup vegetable oil
1 cup radish sprouts
Sweet chilli dressing:
½ tsp finely grated lime rind
1 tsp lime juice
1 tsp sweet chilli sauce
½ cup (125mls) extra virgin olive oil
1 small clove garlic, crushed
1 tbsp chopped fresh herbs, optional
¼ cup fried shallots
Preheat the oven to 180°C. Wash the carrots in warm water and then trim away long stalks. Place the carrots on a baking tray. In a small bowl or jug, mix the oil, mustard and chilli. Bake in oven for 10-15 minutes until tender.
Mix flour and one cup of water in a bowl and whisk together. In another bowl mix together the spring onion, kimchee and sesame oil. Mix in the bean sprouts and season to taste with salt and ground white pepper. Add to the flour and water batter and combine well.
Heat vegetable oil in a frying pan, add ½ cup of the batter and spread as thinly as possible. Cook for 3 minutes, until starts to brown at the sides. Flip and cook the other side. Remove to kitchen paper to drain. Cook until the rest of the batter is used up.
Serve each pancake topped with the mustard carrots. Garnish with plenty of micro greens and radish sprouts. Spoon over sweet chilli dressing to serve.
To make sweet chilli dressing, mix all the ingredients together in a small bowl or jug.
Smart Tip +
If kimchee is hard to find, use thinly sliced cabbage marinated for a short time in chilli sauce and a little sugar. Making your own Kim Chi will guarantee you always have a supply on demand. Click here for recipe.