Korean-style prawn & spring onion pancakes


  • 75g plain flour

  • pinch of chilli powder

  • 1 egg

  • 1 garlic clove, crushed

  • 1 tbsp oil

  • 4 spring onions, trimmed and shredded lengthways

  • 100g small cooked prawns

    For the dipping sauce

  • 2 tbsp rice vinegar

  • 1 tbsp soy sauce

  • 1 red chilli, finely chopped

  • pinch of sugar


  1. Mix all the dipping sauce ingredients together and set aside.

  2. In a bowl, mix the flour, chilli powder and a pinch of salt. Beat together 100ml water, the egg and garlic. Make a well in the centre of the flour and pour in the water mixture, beating all the time to make a smooth batter.

  3. Heat the oil in a medium non-stick frying pan and cook the spring onions for 1 min until beginning to soften. Scatter over the prawns, then pour on the batter to cover. Cook on a medium heat for 3-4 mins or until the bottom is fully set and turning golden, and the top is beginning to set. Flip over and cook the other side for 3-4 mins more until cooked through. Slice into wedges and serve with the dipping sauce.

Vicky Skingley