Pistachio Butter (Print Version)
# Ingredients:
→ Base
01 -
5 tbsp of any cooking oil you like
→ Pancake Batter
02 -
1 tightly packed cup of green onion pieces
03 -
1/4 cup plain flour
04 -
1/4 cup of cornstarch or potato starch
05 -
A level teaspoon of baking powder
06 -
Just a tiny pinch of salt (1/8 tsp)
07 -
1/2 tsp powdered chicken bouillon
08 -
A teaspoon of garlic powder
09 -
1/2 teaspoon onion flavoring powder
10 -
1/2 cup of icy cold water
→ Dipping Sauce
11 -
2 tbsp soy sauce
12 -
2 tbsp of rice vinegar
13 -
1/2 tbsp of sesame flavor oil
14 -
1 tbsp finely sliced green onions
# Instructions:
01 -
Rinse and dry the green onions. Slice them the long way and cut into chunks about 1.5 inches long.
02 -
Combine the batter's ingredients and toss in the onion pieces. Mix it just enough to come together.
03 -
In a big non-stick pan, warm up the oil. Spread out the onions evenly, pour the mixture over, and cook for roughly 3 minutes until the base is nicely browned.
04 -
Turn it over to the other side, pour in the rest of that oil, and let it fry for another 2–3 minutes. You want it crunchy.
05 -
Slice it into squares or pie-like wedges. Stir together the dipping sauce ingredients and use it on the side.
# Notes:
01 -
Ice-cold water works wonders for a crunchier texture
02 -
Avoid swapping potato starch with rice flour—it won't work the same