Prawns and spring onion Pancakes

Ingredients for Prawns and spring onion Pancakes

• 2 large eggs

• 350ml cold water

• 1/2 teaspoons coarse kosher salt

• 1/2 teaspoons gochu garu (Korean red pepper powder)* or 1/8 teaspoons cayenne pepper

• 1/4 teaspoons freshly ground black pepper

• 190g plain flour

• 230g uncooked prawns, peeled, deveined, cut into 1/3-inch pieces

• 1 medium onion, halved, very thinly sliced

• 8 spring onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips

• 1 medium carrot, peeled, cut into 3-to 4-inch-long matchstick-size strips

• 120ml reduced-sodium soy sauce

• 2 tablespoons water

• 2 tablespoons fresh lemon juice

• 2 teaspoons Asian sesame oil

• 1 teaspoon gochu garu (Korean red pepper powder)* or 1/4 teaspoons cayenne pepper

• 60ml vegetable oil, divided

Whisk eggs in medium bowl to blend. Whisk in 350ml cold water, 1/2 teaspoons salt, gochu garu, and 1/4 teaspoons black pepper. Add flour; whisk until smooth. Mix in prawns, all onions, and carrot. Let batter stand 1 hour at room temperature.

Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.

Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 240ml pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and prawns is cooked through, about 4 more minutes (centre will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.