Tender scallions run through a thin, crisp-edged batter; a sharp dipping sauce balances the fried surface.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 100 g Red Beard scallions, thinly sliced
- 120 g all-purpose flour
- 180 ml water
- 1 egg
- 1/4 tsp salt
- 2 tbsp neutral oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
Method
- Whisk flour, water, egg and salt into a smooth batter; fold in scallions.
- Heat a little oil in a non-stick skillet. Cook one-quarter of the batter 2–3 minutes per side until golden and set.
- Repeat for four pancakes. Mix soy sauce and vinegar; cut pancakes into wedges and serve with the dip.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Red Beard Scallions
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
