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.

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Serves2
CourseMain meal
Prepare15 mins
Cook6 mins
Total time21 mins

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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

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.

Typical values per serving when made using specific products in recipe