Steps
- Cut 85g of garlic chives into 2in / 5cm lengths and thinly slice ¼ medium onion.
- Mix ¾ cup of all-purpose flour, 2 tablespoons of cornstarch, 2 tablespoons of rice flour, and ½ teaspoon of salt. Lightly stir in 1 cup of ice-cold water and 1 teaspoon of soy sauce.
- Fold the chives and onion into the thin batter. For the dip, mix 1 tablespoon of soy sauce, 1 teaspoon of rice vinegar, 1 tablespoon of water, ½ teaspoon of sugar, and 1 pinch of black pepper.
- Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium heat. Spread half the batter into a thin round and fry for 2-3 minutes, until the edges turn light golden.
- Flip, add a little oil around the edge, and press lightly. Cook for about 2 minutes, until golden underneath. Repeat with the remaining batter, cut into pieces, and serve with the dip.