Korean-style prawn & spring onion pancakes
75g plain flour
pinch of chilli powder
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
Mix all the dipping sauce ingredients together and set aside.
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.
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.