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    Prawn & kimchi pancakes

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    *mandatory

    Prawn & kimchi pancakes

    Serves: 6 (makes about 25 small pancakes)

    Ingredients

    400g tub raw kimchi, such as Vadasz
    225g plain flour
    2 British Blacktail Large Free Range Eggs, lightly beaten
    3 salad onions, cut into 2cm lengths, plus extra for serving
    ¼ tsp chilli powder
    325g raw king prawns, roughly chopped
    Groundnut oil, for frying

    For the dipping sauce
    4 tbsp soy sauce
    2 tbsp Chinese rice vinegar
    ½ tbsp light brown soft sugar
    1 tsp toasted sesame oil (optional)
    Large pinch toasted sesame seeds

    Method

    1. Drain the kimchi in a sieve, pressing out the juice and reserving the liquid. Roughly chop 200g of the drained kimch.

    2. Put the flour in a bowl, make a well in the centre, then slowly add the eggs, 250ml ice cold water and 75ml reserved kimchi liquid. Mix gradually to make a smooth batter (a few little lumps are OK). Add the salad onions, chilli powder, chopped kimchi and prawns. Season, and mix with a fork.

    3. In a separate bowl, stir all the dipping sauce ingredients together with 1 tbsp hot water.

    4. To cook the pancakes, set up several double layers of kitchen paper beside the hob to put the pancakes onto to soak up excess fat. Set the oven to its lowest temperature. Put a double layer of kitchen paper onto a couple of baking sheets.

    5. Heat about 1.5cm oil in two large frying pans. When hot, ladle in enough of the batter to make pancakes about 7-8cm across, cooking 4 at a time. Don’t add too much batter or the prawns will be cooked before the batter.

    6. Cook on one side until the underside is set and golden, then turn each pancake over. Let it colour on the other side, then turn the heat down and cook the pancakes all the way through, turning them over occasionally. Once the prawns are opaque and cooked through and the batter is cooked through, lift them out onto the double layer of paper beside the hob.

    7. Blot the tops with more kitchen paper, transfer to the lined baking sheets and put in the oven. Continue cooking and keeping them warm until you have cooked all the pancakes, then serve with the dipping sauce.

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