Street food has taken a turn for the best over the years. Whether it’s the snack shacks by the side of offices in the business district, or smaller mobile vendors, street food cred has never been better. So what’s next for easily available and affordable street foodstuff? Its surging popularity has led Potatoes USA to offer this selection inspired by different corners of Asia. Experience the enhanced flavors, convenience and ease of using U.S. potatoes in various forms for these street food recipes. Now let’s get cooking!
170g 1-1/2cup All Purpose Flour
5g 1-1/2 tsp Baking Powder
40g 1/4 cup Standard Potato Flakes
5g 1 tsp White Sugar
5g 1 tsp Salt
500ml 2 cups Water
60ml 1/4 cup Fish Sauce (Patis)
3 pcs Eggs
100g 2 pcs Hashbrown, crumbled
600g Cabbage, shredded
50g White Onion, strips
Oil for frying
60ml 1/4 cup Worcestershire sauce
75ml 5 Tbsp Tomato Ketchup (Sweet)
75ml 5 Tbsp Oyster Sauce
45g 3 Tbsp White Sugar
Japanese Mayonnaise (Kewpie)
Japanese Fish Flakes (Katsuobushi)
Spring Onion, chopped
In a stainless bowl, combine all ingredients for the batter. Set aside.
Prepare all the vegetables, combine in a container. Set aside.
Make the sauce by combining all ingredients, mix until all the sugar is dissolved. Set aside.
In a non-stick pan, add a few tablespoon of oil. Add 1 cup of veggies, sauté lightly and shape into 6 inch circle. Pour in 1/2 cup of the batter on the veggies until it covers the whole round pancake. Let it cook for 3-5 mins. until the edges turns brown. Flip and continue cooking for 3 mins. until well cooked.
Transfer to a plate, brush some sauce on top. Drizzle some Japanese mayonnaise.
Top with katsuobushi and spring onions.
Squid, cut into small cubes
Shrimp, cut into cubes
Pork belly, sliced into bacon strips
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