Special Diet

  • Sesame and ginger sauce
  • 1 garlic clove, chopped
  • 5 cm (2 inch) piece fresh root ginger, peeled and roughly chopped
  • 3 tablespoons light muscovado sugar
  • 4 teaspoons soy sauce
  • 5 teaspoons wine or rice vinegar
  • 2 tablespoons tomato purée
  • 2 tablespoons sesame seeds, plus extra to garnish
  • 8 rice pancakes
  • 2 carrots
  • 100 g (3½ oz) bean sprouts or mixed sprouting beans
  • small handful of mint, roughly chopped
  • 1 celery stick, thinly sliced
  • 4 spring onions, thinly sliced diagonally
  • 1 tablespoon soy sauce

Put all the ingredients for the sauce, except the sesame seeds, in a food processor or blender and process to a thin paste. Alternatively, crush the garlic, and grate the ginger and whisk into the remaining ingredients. Stir in the sesame seeds and transfer to a serving bowl.

Soften the rice pancakes according to the instructions on the packet. Cut the carrots into fine shreds and mix with the bean sprouts or sprouting beans, mint, celery, spring onions and soy sauce.

Spoon the vegetable mixture into the centre of each pancake. Fold in the bottom edge of each to the middle, then roll up from one side to the other to form a pocket.

Steam the pancakes for about 5 minutes until they are heated through. Alternatively, place them on a wire rack set over a roasting tin of boiling water and cover with foil. Serve immediately with the sauce and garnished with extra sesame seeds.

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