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Korean prawn and spring onion pancake recipe

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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

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1940kj
462kcal 23%
Fat
20g 28%
Saturates
4g 19%
Sugars
2g 3%
Salt
2.4g 40%

of the reference intake
Carbohydrate 48.3g Protein 25.9g Fibre 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.

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