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Korean prawn & salad onion pancakes
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100g rice flour
¼ tsp cayenne pepper
2 large Waitrose British Blacktail Free Range Eggs, beaten
1 tbsp sunflower oil
1 bunch salad onions, trimmed, halved lengthways and cut into 3cm pieces
140g pack Waitrose Extra Large Tiger Prawns, sliced in half horizontally
3 essential Waitrose Seafood Sticks, shredded
1 green jalapeño pepper, deseeded and finely chopped
1 tbsp sesame seeds, toasted
FOR THE MAYO
1 tbsp Cooks’ Ingredients Gochujang Chilli Paste
80g fresh mayonnaise
1. Mix the rice flour with 100ml cold water in a bowl until smooth, add the cayenne and the beaten eggs, and season. Mix until smooth.
2. Heat a 23cm non-stick frying pan. Add the sunflower oil, over a medium heat. Pour in a layer of the pancake mix, top with the salad onions, then the prawns, seafood sticks and jalapeño pepper. Pour over the remaining batter mix and cook gently over a medium heat. Flip over after 3 minutes and continue to cook for 3 minutes on the other side until golden and crisp.
3. Stir the chilli paste through the mayonnaise. Serve the pancakes cut into pieces, sprinkled with the sesame seeds and a bowl of the spicy mayonnaise, a little cucumber salad and a cold beer.
Typical values per serving:
This recipe was first published in June 2016.