Korean-style prawn & spring onion pancake

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

  • Prep:10 mins
    Cook:10 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 545
  • fat 21g
  • saturates 4g
  • carbs 59g
  • sugars 4g
  • fibre 4g
  • protein 31g
  • salt 3g


  • 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


  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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