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  1. Home
  2. savoury pancakes

Korean-style prawn & spring onion pancake

Crispy pancakes with delicious succulent prawns with Korean spices. - by SWM Freelancer 1
  • 08 Feb 2016
Korean-style prawn & spring onion pancake
Cook: 20 Minutes - easy - Serves 1 - nut-free - dairy-free - pregnancy-safe
Proudly supported by
Crispy pancakes with delicious succulent prawns with Korean spices.

Ingredients

75 g plain flour

1 pinch chilli powder

1 egg

1 garlic clove, crushed

1 tbsp oil

4 spring onions, trimmed and shredded lengthways

100 g small cooked prawns

FOR THE DIPPING SAUCE

2 tbsp rice vinegar

1 tbsp soy sauce

1 red chilli, finely chopped

1 pinch sugar

Method

  1. Mix all the dipping sauce ingredients together and set aside.
  2. In a bowl, mix the flour, chilli powder and a pinch of salt. Beat together 100ml water, the egg and garlic. Make a well in the centre of the flour and pour in the water mixture, beating all the time to make a smooth batter.
  3. Heat the oil in a medium non-stick frying pan and cook the spring onions for 1 min until beginning to soften. Scatter over the prawns, then pour on the batter to cover. Cook on a medium heat for 3-4 mins or until the bottom is fully set and turning golden, and the top is beginning to set. Flip over and cook the other side for 3-4 mins more until cooked through. Slice into wedges and serve with the dipping sauce.

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