100g (3.5 oz) shelled edamame, cooked*
1 cup cooked peas
1 cup plain (all-purpose) flour
3 eggs
½ tsp baking powder
¾ cup vegetable stock
1 tbsp soy sauce
3 cups finely shredded Chinese cabbage (also known as napa cabbage or wombok)
½ cup coarsely grated haloumi
¼ cup finely sliced spring onion
vegetable oil, for shallow frying
Japanese tonkatsu sauce*, to serve
Japanese Kewpie mayonnaise*, to serve
shichimi togarashi*, to serve
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