This Asian-inspired recipe actually takes longer to prep than actually cook, and it couldn’t be easier to put together on short notice!
Rice flour, often used in Asian recipes, makes very light pancakes. Prawn, cayenne, jalapeño and the smooth yet tangy mayo makes this almost like a fushion cuisine dish for us. Double this recipe for a family meal, or keep it as a light meal for two with a crisp glass of white.
Korean prawn & salad onion pancakes
- 100 g rice flour
- ¼ tsp cayenne pepper
- 2 large eggs beaten
- 1 tbsp sunflower oil
- 1 bunch salad onions trimmed, halved lengthways and cut into 3cm pieces
- 140 g pack tiger prawns sliced in half horizontally
- 3 seafood sticks shredded
- 1 green jalapeño pepper deseeded and finely chopped
- 1 tbsp sesame seeds toasted
FOR THE MAYO
- 1 tbsp gochujang chilli paste
- 80 g fresh mayonnaise
- Mix the rice flour with 100ml cold water in a bowl until smooth, add the cayenne and the beaten eggs, and season. Mix until smooth.
- Heat a 23cm non-stick frying pan. Add the sunflower oil, over a medium heat. Pour in a layer of the pancake mix, top with the salad onions, then the prawns, seafood sticks and jalapeño pepper. Pour over the remaining batter mix and cook gently over a medium heat. Flip over after 3 minutes and continue to cook for 3 minutes on the other side until golden and crisp.
- Stir the chilli paste through the mayonnaise. Serve the pancakes cut into pieces, sprinkled with the sesame seeds and a bowl of the spicy mayonnaise, a little cucumber salad and a cold beer.