Save to your scrapbook
Korean cauliflower pancakes with prawns
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 2
75g essential Waitrose plain flour
25g cornflour
2 eggs, beaten
2 tbsp vegetable oil
1 baby or small cauliflower (about 125g), finely sliced
2 salad onions, cut into 3cm lengths
1 red chilli, finely sliced
6-8 essential Waitrose raw king prawns
DIPPING SAUCE
2 tbsp soy sauce
2 tbsp rice vinegar
1 tsp caster sugar
1 tsp sesame oil
1. Mix all the dipping sauce ingredients together and set aside. Mix the plain flour and cornflour together in a large bowl; season. Add the eggs and 110ml cold water, then whisk to a smooth batter. Divide between 2 jugs.
2. Heat 1 tbsp oil in a 23cm non-stick frying pan over a medium heat. Make the first pancake: reserve 3 tbsp batter from one jug, then pour the rest into the pan, swirling over the base. Scatter over ½ each of the cauliflower, salad onion, chilli and prawns. Drizzle over the reserved 3 tbsp batter and fry for 4 minutes, until the underside is golden and crisp. Using a fish slice or palette knife, flip the pancake and fry for 3-4 minutes, until cooked through.
3. Invert onto a plate, keep warm and repeat with the remaining batter and ingredients. Cut the pancakes into wedges and serve immediately, with the dipping sauce.
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Energy |
Per pancake 2057kJ 491kcals |
---|---|
Fat | 24.4g |
Saturated Fat | 3.6g |
Carbohydrate | 47.4g |
Sugars | 6.7g |
Protein | 20.5g |
Salt | 2.5g |
Fibre | 2.6g |
This recipe was first published in Fri Sep 01 17:01:11 BST 2017.
Average user rating