Korean-style prawn & spring onion pancake
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Serves 1
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Prep 10 mins
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Cook 10 mins
Ingredient
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75g/2½oz plain flour
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pinch of chilli powder
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1 egg
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1 garlic clove, crushed
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1 tbsp oil
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4 spring onions, trimmed and shredded lengthways
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100g/4oz small cooked prawns
For the dipping sauce
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2 tbsp rice vinegar
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1 tbsp soy sauce 1 red chilli, finely chopped
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Pinch of sugar
Recipe
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
batterto 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.
Per serving 545 Kcals, Protein 31g, Carbs 59g, Fat
21g, Sat Fat 4g, Fibre 4g, Sugar 4g, Salt 3.0g
Korean-style prawn
& spring onion pancake
