Very Veg K-Platt

By: Tim Keegan

Slice Cucumbers into shapes or slinky’s. Set aside.
Mix dipping sauce to taste - Obento Rice Wine Vinegar, Lee Kum Kee Premium Soy, finely chopped ginger and garlic, spring onions with dashes of Yeo’s Sesame Oil, ABC Extra Hot Chilli Sauce and maple syrup. Heavy sprinkling of sesame seeds. This centrepiece of the platter, so take time to balance the flavour how you like them.
In a mixing bowl, slowly add a cup of soda water to a cup of plain flour and a pinch of salt, Mix gently. Mixture should be runny.
Heat vegetable oil to a medium heat in fry pan. Add spring onions (sliced down the middle) Let them sizzle away for a minute or so (adding some other veggies if you like)
Drizzle thin layer of pancake mixture into the pan, trying to cover all the veggies.
Beat one egg and spoon egg mixture across the pancake in random strips across the pancake.
Wait until the edges of the pancake are crisping. Take a peek under to see if it's browned before attempting the final flip. (Double spatula action helps!)
When happy, flip and sizzle on the second side until crispy. Remove the pancake and slice up.
Assemble cucumbers in a bowl and drench them in the dipping sauce. Surround with Korean pancakes to finish your K-Platter. Then dip in!