Ingredients:

  • 250g all-purpose flour
  • 125g cornstarch
  • 0.5 tsp fine sea salt
  • 540ml water
  • 30ml neutral vegetable oil

Instructions:

  1. Place the all-purpose flour, cornstarch, fine sea salt, water, and vegetable oil into a high-speed blender.
  2. Pulse on high for approximately 60 seconds until the emulsion is completely smooth and resembles heavy cream.
  3. Pour the batter through a fine-mesh sieve into a clean bowl to remove any microscopic flour pearls.
  4. Cover the bowl and let the batter rest at room temperature for 30 minutes to allow the starch to hydrate and the gluten to relax.
  5. Transfer the rested batter into a plastic squeeze bottle with a very fine needle tip.
  6. Heat a large 12-inch non-stick skillet over low-medium heat. Do not add any oil or grease to the pan.
  7. Using a rapid, continuous circular motion, squeeze the batter onto the pan to create very thin, overlapping strands.
  8. Cook for 30-45 seconds until the strands are dry and begin to lift from the pan surface. Do not brown them at this stage.
  9. Remove the strands and place them on a clean kitchen towel, covering them briefly to allow residual steam to keep them pliable before they are used for baking or frying.