• Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 20 minutes
    • British

    Korean Pancake

    Recipe Information

    Ingredients
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    1 bunch Spring Onions

    150g pack Cold Water

    Cooked and Peeled Prawns

    6g Fresh Coriander

    Plum Asian Sauce

    Sunflower Oil 240g

    Plain Flour 375ml

    Cold Water

    2 Medium Eggs

    1 tsp Salt

    ½ tsp Garlic Granules

    ½ tsp Chilli Powder

    ½ tsp Ground Black Pepper

    Method

    Drain the prawns well and pat dry with some kitchen paper.

    Trim the spring onions and wipe – then slice into thin strips.

    Chop the coriander then mix together with the spring onions and prawns.

    To make the batter whisk the eggs and water together.

    Put the flour, garlic, chilli powder, salt and black pepper into a bowl and add the egg water and mix to a soft dough – don’t worry if there are some lumps.

    Heat some oil in a non-stick frying pan, ladle in a quarter of the pancake mixture, sprinkle over a quarter of the prawn mixture and gently push into the batter.

    Cook for a few minutes until the bottom of the pancake is golden, then flip and cook the other side. Keep warm while you make the rest.

    Serve cut into quarters and serve alongside Plum Asian sauce to dip.

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