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Pajeon with broccoli, shiitake & prawns
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Makes: 2 large pancakes (or serves 4 as a snack)
200g Tenderstem Broccoli, trimmed, halved and thick spears split lengthways
100g Shiitake Mushrooms, sliced
1 bunch salad onions, finely sliced
2 cloves garlic, peeled and finely sliced
150g cooked extra large king prawns, roughly chopped
150g plain flour
Sunflower or vegetable oil, for frying
3 tbsp Lee Kum Kee Sweet Soy Sauce
1½ tbsp Chinese rice vinegar
2 tsp toasted sesame oil
1. Blanch the Tenderstem in boiling water for 1 minute, then remove and refresh in a colander under cold water. Dry thoroughly. Tip the broccoli into a large bowl and add the shiitake, salad onions, garlic, prawns and the flour.
2. Toss the ingredients together with a little salt. Pour in 225-275ml water and bring the ingredients together until you have a smooth batter that covers the vegetables thinly.
3. Heat a little oil in a medium, nonstick frying pan over a high heat. When hot, tip in half of the mixture, spreading it out over the base of the pan. Fry for 4-6 minutes before flipping over and frying for a further 4-6 minutes.
4. When cooked, remove to some kitchen paper, to drain, then repeat with remaining mixture. Mix together the sweet soy sauce, rice wine vinegar and sesame oil, then serve with the pancakes for dipping.
Typical values per serving:
(2 large pajeon)
This recipe was first published in March 2021.