Korean-Style Prawn and Spring Onion Pancake

4.25 (11)
⏱ 20 mins 🍽 Serves 1 🌶 korean ✅ Easy 🏷 Main course

This Korean-inspired pancake is a speedy and satisfying solo meal. A light batter, flavoured with garlic and chilli powder, is combined with shredded spring onions and cooked prawns, then pan-fried until crisp and golden. It is served in wedges alongside a piquant dipping sauce made from soy, rice vinegar, chilli and sugar. The entire dish takes just 20 minutes to prepare and cook.

Korean-Style Prawn and Spring Onion Pancake

Ingredients

  • 75g plain flour
  • pinch of chilli powder
  • 1 egg
  • 1 garlic clove crushed
  • 1 tbsp oil
  • 4 spring onions trimmed and shredded lengthways
  • 100g small cooked prawns
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 red chilli finely chopped
  • pinch of sugar

Method

  1. Combine all the ingredients for the dipping sauce in a small bowl and set it aside for later.
  2. Place the flour, chilli powder and a pinch of salt into a mixing bowl. In a separate jug, whisk together 100ml water, the egg and the crushed garlic. Create a hollow in the dry ingredients, pour in the liquid mixture and whisk continuously until you have a smooth batter.
  3. Warm the oil in a medium non-stick frying pan. Cook the shredded spring onions for 1 min until they start to soften. Evenly distribute the prawns over the onions, then pour the batter over the top to cover everything. Cook for 3-4 mins until the base is fully set and golden and the surface begins to set. Carefully flip the pancake and cook the other side for another 3-4 mins until it is cooked through. Slice into wedges and serve immediately with the prepared dipping sauce.

Nutrition (per serving)

Calories545 kcal
Fat21 g
Saturates4 g
Carbs59 g
Sugars4 g
Fibre4 g
Protein31 g
Sodium1200 mg
Salt3 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisinekorean