Fermented coconut pancake, fried tofu and ginger-chilli dressing

Karena Armstrong, chef/owner of The Salopian Inn, McLaren Vale, South Australia

The pancake is a great way to eat lots of seasonal and crisp vegetables. It is also gluten free and vegan if you use soy instead of fish sauce. The recipe very much reflects our philosophy of using fresh and seasonal produce.

Serves 4 (makes 6-8 20cm pancakes) Preparation 25 minutes Cooking time 10 minutes

Pancake Batter

• 250g rice flour
• ½ tsp instant yeast
• ½ tsp sea salt flakes
• 300ml fresh coconut milk (or tinned)
• vegetable oil for frying

Tofu

• 500 g packet organic silken tofu
• 100 g rice flour
• 1 tsp sea salt flakes
• 1 tsp white pepper

Dressing

• 30 g ginger
• 1 long red chilli
• 1 tsp palm sugar
• 4 limes juiced
• 40 ml fish sauce (or soy for a vegan version)

Salad (use what is in season)

• coriander
• basil
• breakfast radish
• daikon radish
• fresh chilli
• fennel
• salad leaves
• fried shallots
• roasted peanuts

Combine the pancake ingredients and mix until smooth. The batter is best left for at least 5 hours before use and can be made up to 24 hours before use.

Cut the tofu into 2 cm cubes and set aside.

For the dressing combine the chilli and ginger in a mortar and pestle.

Add the palm sugar and pound further. Add the lime juice and fish sauce and taste. Adjust if required. Set aside.

The salad is best made from seasonal ingredients. Finely slice all salad ingredients and wash the herbs. Set aside. Add the shallots and nuts at the last moment to prevent sogginess.

Karena Armstrong, chef/owner, Salopian Inn