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To make the batter, mix together flour, egg, ½ cup stock, sugar, soy and green curry paste using a wooden spoon, adding a little more stock if too dry.
Add the vegies, coriander and a pinch of salt. Stir until well combined.
Then heat a layer of oil in a heavy-bottomed pan and drop in spoonfuls of the batter, being careful not to overcrowd. Flatten a little with a spatula and fry until golden on both sides. Drain very well on kitchen paper towels.
Serve pancakes sprinkled with kecap manis.
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