Crisp Potato Pancakes

Dipping sauce:
2 tsp sesame seeds
2 cloves garlic, finely chopped
2 spring onions, very finely sliced
1/4 cup Japanese soy sauce
1 tbs white wine
1 tbs sesame oil
2 tsp caster sugar
1 tsp chopped red chillies

Potato pancake:
500 g potatoes
1 large onion, very finely chooped
2 eggs, beaten
2 tbs cornflour
1/4 cup oil

1. To make the dipping sauce: Dry fry sesame seedsover low heat fr 3-4 min, shaking the pan gently, until the seeds are golden. Remove, allow to cool and then grind combine with the garlic, spring onion, soy sauce, wine, sesame oil, sugar, & chillies. Mix well and then transfer to a serving bowl.

2. Peel the potatoes and grate them on the coarse side of a grater. Place in a large bowl with the onion, eggs, and cornflour; season with salt n pepper, to taste. Stir thoroughlyto make sure the cornflour is mixed through.

3. Heat the oil in a large heavy based frying pan. Using 2 spoons, drop 1 heaped tablespoon of mixture onto the hot surface and spread out gently with the back of the spoon so the pancake is about 5 cm in diameter. Cook for 2-3 min or until golden.

4. Turn over and cook for another 2 min. Do not have the pan too ot or the pancakes will burn and not cook through. Serve with the sauce.