KOREAN SPRING ONION PANCAKE RECIPES

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KOREAN-STYLE PRAWN & SPRING ONION PANCAKE RECIPE | BBC ...



Korean-style prawn & spring onion pancake recipe | BBC ... image

Taking just 20 minutes from kitchen to plate, this Korean-style savoury pancake will make an easy-to-prepare meal for one

Provided by Good Food team

Categories     Dinner, Lunch

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 11

75g plain flour
pinch of chilli powder
1 egg
1 garlic clove , crushed
1 tbsp oil
4 spring onions , trimmed and shredded lengthways
100g small cooked prawns
2 tbsp rice vinegar
1 tbsp soy sauce
1 red chilli , finely chopped
pinch of sugar

Steps:

  • 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.

Nutrition Facts : Calories 545 calories, FatContent 21 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 31 grams protein, SodiumContent 3 milligram of sodium

KOREAN SEAFOOD AND SPRING ONION PANCAKE (PAJEON) | ASIAN ...



Korean Seafood and Spring Onion Pancake (Pajeon) | Asian ... image

Pajeon is the perfect harmony of seafood, spring onion and flavorful batter that creates a savoury Korean pancake, to die for! Invite your friends over for a delicious treat!

Provided by AsianInspirations

Total Time 15S

Prep Time P

Yield 3-4

Number Of Ingredients 12

200g Korean pancake flour
300ml ice water
120g seafood mix
1 green chilli (sliced)
1 red chilli (sliced)
2 stalks spring onion (clean and cut lengthwise into 5cm strips)
1 onion (sliced)
Vegetable oil (for pan fry)
3 tbsp soy sauce
2 tsp white vinegar
2 tsp mirin
Few drops of sesame oil

Steps:

  • To Prep Mix the pancake flour with ice water and whisk until smooth. Add remaining ingredients (Seafood and Spring Onion Pancake) and mix well to coat. To Cook Heat 1 tbsp of vegetable oil in a non-stick pan on medium/high heat. Pour sufficient of the pancake mixture to make pancake of approximately 15cm. Cook for 2 to 3 mins until the top starts to set. Reduce to medium/low heat, cook for 2 mins. Turn the pancake over and cook of another 2 mins or until pancake is golden brown underneath. Mix dipping sauce ingredients together. Repeat step 3 with the remaining mixture. Serve hot with the dipping sauce. To serve as a main meal, make 2 Pajeon pancakes instead of 4. Mushrooms and kimchi may be used to replace seafood mix for a vegetarian option.

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