Korean prawn & salad onion pancakes

Name: Korean prawn & salad onion pancakes
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 2
Ingredients: 100 g rice flour; ¼ tsp cayenne pepper; 2 Waitrose British Blacktail Large Free Range Eggs, beaten; 1 tbsp sunflower oil; 1 x bunch salad onions, trimmed, halved lengthways and cut into 3cm pieces; 140 g pack No.1 Organic Madagascan 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

Cayenne pepper-spiced rice flour pancakes with onions, prawns and a kick of jalapeño served with a chilli-flavoured mayonnaise.

5 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare15 mins
Cook6 mins
Total time21 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

100g rice flour
¼ tsp cayenne pepper
2 Waitrose British Blacktail Large Free Range Eggs, beaten
1 tbsp sunflower oil
1 x bunch salad onions, trimmed, halved lengthways and cut into 3cm pieces
140g pack No.1 Organic Madagascan 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

Method

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.
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.
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.