Pajeon (Crispy Spring Onion Pancake with Prawns)
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Ingredients
- 150 g plain flour
- 8 spring onions
- 200 g raw king prawns, peeled
- 1 large egg
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 264 kcal
- Protein
- 15.1 g
- Carbohydrate
- 30 g
- of which sugars
- 1.4 g
- Fat
- 9.3 g
- of which saturates
- 1.3 g
- Fibre
- 2 g
- Salt
- 0.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the flour, egg and 200ml cold water into a smooth batter.
- 2
Trim the spring onions to the length of your pan and stir into the batter with the prawns.
- 3
Heat half the vegetable oil in a large frying pan over medium heat and pour in half the batter, spreading it thinly.
- 4
Cook for 4-5 minutes until golden underneath, then flip and cook for 3-4 minutes more until the prawns are cooked through and the pancake is crisp.
- 5
Repeat with the remaining oil and batter.
- 6
Mix the soy sauce and rice vinegar into a dipping sauce and serve alongside the pancakes, cut into wedges.
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