Korean-style prawn & spring onion pancake

Korean-style prawn & spring onion pancake

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(1 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 1
Taking just 20 minutes from kitchen to plate, this Korean-style savoury pancake will make an easy-to-prepare meal for one

Nutrition and extra info

Nutrition: per serving

  • kcal545
  • fat21g
  • saturates4g
  • carbs59g
  • sugars4g
  • fibre4g
  • protein31g
  • salt3g
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Ingredients

  • 75g plain flour
  • pinch of chilli powder
  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 garlic clove, crushed
  • 1 tbsp oil
  • 4 spring onions, trimmed and shredded lengthways
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g small cooked prawns
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

For the dipping sauce

  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 red chilli, finely chopped
  • pinch of sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

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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Comments, questions and tips

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VicParis
7th Aug, 2014
3.8
Great - quick and tasty! Didn't have any rice vinegar so used cider vinegar instead and doubled the soy sauce. Good as an appetizer or main but I could have eaten two !
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