Korean-style prawn & spring onion pancake
By Good Food
Taking just 20 minutes from kitchen to plate, this Korean-style savoury pancake will make an easy-to-prepare meal for one
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Prep:10 mins
Cook:10 mins
- Serves 1
- Easy
Nutrition per serving
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kcal 545
-
fat 21g
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saturates 4g
-
carbs 59g
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sugars 4g
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fibre 4g
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protein 31g
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salt 3g
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
Mix all the dipping sauce ingredients together and set aside.
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.
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.
