Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Crispy turmeric pancakes with kimchi, chilli dipping sauce and sprouts

Korean 10 Mins Prep · 30 Mins Cook

To make the pancakes, whisk the flour, water, coconut milk, salt and turmeric together to form a smooth batter and allow to stand for 30 minutes.
To make the dipping sauce, juice the lime, and peel and finely grate the garlic.
Finely chop the chilli, discarding the seeds if desired.
Combine the lime juice, garlic, red chilli, sugar, fish sauce and water and stir until the sugar has dissolved. Set aside.
Heat a small non-stick frying pan over a high heat and add ½ tsp oil. Swirl to coat.
Pour 4 tbsp of the batter into the pan and swirl to create a thin even layer.
Top with a spoonful of kimchi and allow to fry until the edges turn golden and crispy. Remove from the pan and repeat with the remaining batter.
Serve the pancakes with the bean sprouts, lettuce, coriander and dipping sauce.