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    Korean cauliflower pancakes with prawns

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    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.

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    This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue


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