Korean Pancake

Method

  1. Wash and drain the prawns well and pat dry with paper towel. (If using frozen cooked prawns, defrost in fridge overnight.)
  2. Trim the spring onions, wipe, then slice into thin slivers. Chop coriander finely.
  3. Into a small bowl, combine spring onoins, coriander and prawns.
  4. To make the batter, whisk eggs and water together. Into a large bowl add salt, pepper, flour, chilli and garlic. Mix well until it forms a soft dough. Don’t worry if there are some lumps.
  5. Heat some of the oil into a non-stick frying pan, ladle a quarter of the pancake mixture in and spinkle a quarter of the prawn mixture over the top. Gently push the prawn mixture into the batter.
  6. Cook for a few minutes until the bottom of the pancake is golden, then flip and cook on the other side. Keep warm while you make the rest.
  7. To serve – cut into quarters a serve alongside sweet chilli sauce or your favourite dipping sauce.

*Tip: You can also use an Asian-style plum sauce for dipping.