Korean prawn and spring onion pancake recipe
Korean pancake, or pajeon, translates as green onion pancake. This classic snack is packed with spring onions and seafood, and flavoured with sesame and chilli. Traditionally the pancake recipe would be served with kimchi. Our speedy version is topped with juicy prawns and served with a tangy dipping sauce made from soy sauce and vinegar.
See method- Serves 4
- 4 mins to prepare and 16 mins to cook
- 462 calories / serving
- Dairy-free
Ingredients
- 160g plain flour
- 60g cornflour
- 4 eggs, beaten
- 4 tsp sesame oil
- 4 garlic cloves, crushed
- 3 tbsp sunflower oil
- 10 spring onions, trimmed, and sliced thinly lengthways
- 300g cooked king prawns
- 1 green chilli, seeded and sliced (optional)
- 1 red chilli, seeded and sliced (optional)
- 2 tsp sesame seeds, toasted
For the dipping sauce
- 3½ tbsp reduced salt soy sauce
- 2 tsp rice wine vinegar
Each serving contains
- Energy
- 1940kJ 462.0kcal
- Fat
- 20g
- Saturates
- 4g
- Salt
- 2.4g
- Sugars
- 2g
of the Reference intake
Carbohydrate 48.3gProtein 25.9gFibre 2.2g
Method
- Combine the ingredients for the dipping sauce in a bowl and set aside.
- In a bowl, combine the flours and a good pinch each of salt and pepper. Whisk in the eggs, sesame oil, garlic and 110ml cold water. Pour half the mixture into another bowl.
- Heat half the sunflower oil in a 24cm nonstick frying pan over a medium heat. When hot, pour in 1 bowl of the pancake batter, reserving 3 tbsp. Scatter with half the spring onions, half the prawns and, if using, half the chillies. Drizzle over the 3 tbsp remaining batter.
- Fry over a medium heat for 4 mins, or until the underside is golden and crispy. Flip and fry for another 3-4 mins, until golden and cooked through. Cook the second pancake in the same way. Serve immediately, with the dipping sauce alongside and sesame seeds scattered over.
- See more Pancake recipes
