Korean Prawn Pancake | Korean Style Prawn & Scallion Pancake
Author: 
Recipe type: Appetizer
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • Prawns – 200 gms, small, peeled & deveined
  • All-purpose flour – ¾ cup
  • Rice flour – 2 tbsp
  • Corn flour/ corn starch – 2 tbsp
  • Eggs – 3, large
  • Spring onion/scallions – 5, sliced in half lengthways and cut into 2-inch long strips
  • Salt to taste
  • Vegetable oil for shallow frying (about 3 tablespoon for each pancake)
Spicy dipping sauce:
  • Light soy sauce – ¼ cup
  • Rice vinegar – 1 tbsp
  • Sesame oil – 1 tsp
  • White sugar – 1 tsp
  • Gochujang – 2 tsp
  • Finely chopped spring onion – 2 tbsp
Instructions
  1. For spicy dipping sauce, whisk all the ingredients together in a small bowl and keep it ready for serving.
  2. To make the pancake batter, whisk the eggs with 1 cup of water. Take the all-purpose flour, rice flour & corn flour in a large mixing bowl and add salt to it. Pour in the egg-water mixture and whisk until smooth. Add the chopped spring onions to the batter and mix well to combine.
  3. Heat a 10-inch frying pan and add about 2-3 tablespoon oil to it to coat the bottom of the pan. Once the oil is hot, add half of the prepared batter to the frying pan and try to even it out using a spatula ensuring even distribution of spring onions.
  4. Now spread half of the prawns over the pancake before the batter sets placing them at uniform distance from each other. Once the bottom of the pancake turns golden & crispy, flip it over. Cook the other side for another 2-3 minutes or until the prawns are cooked and the spring onions are just starting to char.
  5. Take out the prawn pancake and place it on a paper towel to absorb excess oil. Repeat with the remaining batter and prawns to make the second prawn pancake.
  6. To serve the Korean prawn pancake, cut each into wedges and serve warm with the dipping sauce. Enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2020/08/korean-prawn-pancake/