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Recipe Sriracha Pancake with Sausage and Corn

Sriracha Pancake with Sausage and Corn

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10mins

  • Cooking

    20mins

30 minutes Fusion Beef Appetizer Breakfast

What You Will Need

Ingredients

  • 1 cup sausage, sliced
  • 1/2 cup corn kernels
  • 1/2 cup onions, julienned
  • 11/4 cup all-purpose flour
  • 11/2 cup water
  • 1 cup cabbage, shredded
  • 1/2 cup carrots, julienned
  • 1/2 cup cilantro leaves
  • 2 eggs

Seasoning

  • 4 Tbsp. Lee Kum Kee Supreme Soy Sauce
  • 1/2 cup Lee Kum Kee Sriracha Mayo
  • 1/2 cup mozzarella cheese
  • 2 tsp. white pepper powder
  • 1 tsp. seaweed powder

Made with
Lee Kum Kee products

LKK’s Supreme Soy Sauce 500ml

Soy Sauce

LKK’s Supreme Soy Sauce (No Preservatives Added)
Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) 445ml, Bottle

Sriracha Sauce

Sriracha Mayo Type Dressing (Cage-Free Eggs)

How to make it

  1. In a large bowl, whisk flour, water, and eggs until combined. Add rest of ingredients and mix well. Stir in Lee Kum Kee Supreme Soy Sauce and white pepper powder.
  2. Divide the mixture into two portions to make two pancakes.
  3. Put oil into a heated pan and add one portion. Using a spatula, flatten and shape pancake until about 2 cm thick—approximately 25-28 cm wide.
  4. Pan-fry pancake over low heat until golden brown. Flip pancake and pan-fry until second side is golden brown. Repeat for second pancake.
  5. Spread mozzarella over pancakes until melted. Place the pancakes on a plate, drizzle with Lee Kum Kee Sriracha Mayo, and sprinkle with seaweed powder. Ready to serve.

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