Original recipe and photo by Erika Kerekes of Not Ketchup
1 cup all-purpose flour
1 teaspoon fish sauce
1 teaspoon soy sauce
1/2 to 3/4 cup water
2 cups Shishito Peppers, stems removed, roughly chopped
1 cup green or Napa Cabbage, chopped
4 green onions, chopped
4 tablespoons canola, grape seed or peanut oil, for frying
Cherry Chipotle Not Ketchup, for dipping
In medium bowl, whisk together flour, egg, fish sauce, soy sauce, and enough water to make a relatively thick batter, about the consistency of pancake batter. Add chopped Shishito peppers, cabbage, and green onions. Stir to combine.
Heat 2 tablespoons oil in nonstick skillet over medium heat. Add half the batter and spread it out with back of spoon. Cook until golden brown on both sides and cooked through. Repeat with remaining oil and batter.
Cut pancakes into wedges and serve hot or at room temperature with Cherry Chipotle Not Ketchup for dipping.