Asian

Kimchi fritters with Kewpie mayo and barbecue sauce

Name: Kimchi fritters with Kewpie mayo and barbecue sauce recipe
Yield: 4
Cuisine: /asian
Ingredients: 2 eggs; 220g kimchi; 180ml water; 150g self-raising flour; 100g cornflour; 350g white cabbage, shredded (about 1/4 large cabbage); 2 long green shallots, sliced; Vegetable oil, for shallow frying; Kewpie mayonnaise, to serve; Smoky barbecue sauce, to serve; Lemon wedges, to serve; Coriander leaves, to serve; Toasted sesame seeds, to serve; Sriracha, to serve

1 rating

P88 Kimchi fritters with kewpie mayo and barbecue sauce

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Mar 15, 2023

“I would put kimchi in everything if I could. But this is a good start. Try this and tell me you too aren’t hooked on all things kimchi. Yes, it’s a slightly fancier fritter. Other than that it’s pretty fast!”. Based on the idea of a Japanese okonomiyaki (pancake), this fritter is packed with flavour.

2 eggs
1 cup (220g) kimchi
3/4 cup (180ml) water
1 cup (150g) self-raising flour
2/3 cup (100g) cornflour
350g white cabbage, shredded (about 1/4 large cabbage)
2 long green shallots, sliced
Vegetable oil, for shallow frying
Kewpie mayonnaise, to serve
Smoky barbecue sauce, to serve
Lemon wedges, to serve
Coriander leaves, to serve
Toasted sesame seeds, to serve
Sriracha, to serve

Method

1.

Combine eggs, kimchi and water in a bowl. Add flours and mix well to combine. Fold through cabbage and most of the shallot, keeping some for serving, and mix to coat.
2.

Heat 1cm of oil in a large frypan over medium-low heat and, cooking in batches, add one-quarter of the mixture to pan. Use the back of the measuring spoon to spread out in the pan, to 1cm thick, and cook for 2-3 minutes, or until golden. Carefully flip and cook for a further 2-3 minutes, or until cooked through. Transfer to a tray lined with paper towel and repeat with remaining mixture.
3.

Drizzle with mayo and BBQ sauce, and serve with lemon wedges, sesame, remaining shallot and sriracha.