Korean cauliflower pancakes with prawns

  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Total time: 35 minutes

Makes: 2


75g essential Waitrose plain flour
25g cornflour
2 eggs, beaten
2 tbsp vegetable oil
1 baby or small cauliflower (about 125g), finely sliced
2 salad onions, cut into 3cm lengths
1 red chilli, finely sliced
6-8 essential Waitrose raw king prawns

2 tbsp soy sauce
2 tbsp rice vinegar
1 tsp caster sugar
1 tsp sesame oil


1. Mix all the dipping sauce ingredients together and set aside. Mix the plain flour and cornflour together in a large bowl; season. Add the eggs and 110ml cold water, then whisk to a smooth batter. Divide between 2 jugs.

2. Heat 1 tbsp oil in a 23cm non-stick frying pan over a medium heat. Make the first pancake: reserve 3 tbsp batter from one jug, then pour the rest into the pan, swirling over the base. Scatter over ½ each of the cauliflower, salad onion, chilli and prawns. Drizzle over the reserved 3 tbsp batter and fry for 4 minutes, until the underside is golden and crisp. Using a fish slice or palette knife, flip the pancake and fry for 3-4 minutes, until cooked through.

3. Invert onto a plate, keep warm and repeat with the remaining batter and ingredients. Cut the pancakes into wedges and serve immediately, with the dipping sauce.