Joe Anderson A home favourite since posted on the Guardian Readers Recipe Swap. This is a tasty and easily made lunch for two at 250 calories each on the original recipe. We have changed it slightly to cater for personal tastes so add a few more calories, but it is still a very healthy option.
Prep time 5min
Cooking time 10min
Korean Seafood Pancake Recipe
Ingredients for pancake
- 100g Plain flour
- 100g Prawns (optional for vegetarians)
- 150ml cold water
- 1 egg
- 1 sliced red pepper
- Bunch of spring onion cut into 3cm lengths
- Small handful of corriander
Ingredients for dipping sauce
- 4 tbsp soy sauce
- 1 tsp rice vinegar
- 1\2 tsp sesame oil
- 1 tsp caster sugar
- 1 crushed garlic clove
- 1 spring onion finely chopped
Method
First make the Dipping Sauce, which is made by mixing all of ingredients listed under the recipe together.
Next, get a large bowl and get started on the pancakes by beating the egg, flour and water to make a thick batter. Next, throw in rest of the pancake ingredients and cover in the batter.
Heat a little oil in pan on medium setting and pour in the pancake mixture for about 7 min until the bottom is golden and crisp.
Flip the pancake and cook for further 2 min then cut into slices for serving with the already prepared dipping sauce.
