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Korean prawn & salad onion pancakes

Korean prawn & salad onion pancakes

By Olivia Marino
15’ Prep time
6’ Cook time
21’ Total time
753 Calories
2 Serving

Summary

Cayenne pepper-spiced rice flour pancakes with onions, prawns and a kick of jalapeño served with a chilli-flavoured mayonnaise.
Olivia Marino 0 Followers

Step by Step

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Step 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.
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Step 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.
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Step 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.

Ingredient

  • Jalapeño pepper
    Jalapeño pepper
    1
  • Salad onion
    Salad onion
    1
  • Cayenne pepper
    Cayenne pepper
    0.25 tsp
  • Sunflower oil
    Sunflower oil
    1 tbsp
  • Sesame seeds
    Sesame seeds
    1 tbsp
  • Rice flour
    Rice flour
    100 grams
  • Cooks' ingredients gochujang chilli paste
    Cooks' ingredients gochujang chilli paste
    1 tbsp
  • Waitrose british blacktail large free range eggs
    Waitrose british blacktail large free range eggs
    2
  • No.1 organic madagascan tiger prawns
    No.1 organic madagascan tiger prawns
    140 grams
  • Essential waitrose seafood sticks
    Essential waitrose seafood sticks
    3
  • Fresh mayonnaise
    Fresh mayonnaise
    80 grams

Nutrition Facts

View nutrition facts
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