Waitrose and Partners
Korean prawn & salad onion pancakes

Korean prawn & salad onion pancakes

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, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  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 when made using specific products in recipe


3,139kJ/ 753kcals



Saturated Fat












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5 out of 5 stars1 rating