These seafood pancakes are a perfect summer starter and a great dinner party dish – you can do all of the prep in advance!
Place the cabbage in a bowl with the sea salt and mix well. Set aside for one hour.
In the meantime, combine the chilli flakes, ginger, garlic and sugar in a bowl and set aside until needed.
Rinse the salt off the cabbage and allow to drain in a sieve. Place in a large bowl with the radishes, spring onions and the chilli mix you prepared earlier.
Pack the mixture into a large jar, seal and leave at room temperature overnight.
At this stage, the kimchi is ready. You can serve, or store in the fridge for a week.
For the pancakes
Place the mung beans in a solid steam container and cover with water, 1cm above the beans. Steam at 100°C for 15 minutes.
When the beans are cooked, blitz in a food processor to form a smooth paste, adding a little water if needed.
Transfer to a bowl, add the remaining ingredients and about half of the white crab meat. Allow the mixture to chill in the fridge for a few minutes.
Place a small frying pan on the hob and preheat with 1 tbsp of vegetable oil.
Take a tablespoon of the pancake mix and shape into a patty. Repeat with the remaining mix. Place 3 or 4 patties in the frying pan. The temperature should be kept at 200°C to prevent the pancakes from burning before being cooked through.
Turn the pancakes a couple of times and remove them once they are golden and crisp. Repeat with the remaining mixture. Keep warm.
For the seaweed and cucumber salad
Mix all the ingredients in a bowl and set aside.
Serve the pancakes with the remaining crab meat on top, some shiso cress and the seaweed salad on the side.
Recipes created by Miele - Precision. Passion. Perfection.