Korean Prawn Pancakes
Serves 4
Ingredients
Pancakes:
180g cooked, defrosted prawns (if you have purchased frozen then pour boiling water over them in a bowl for a few minutes, never fry from frozen!) 8 eggs
2 stalks spring onion
1 cup peas (can do the same as above for peas)
1 lemon
4 garlic cloves
8 tbsp plain flour
3 tbsp kimchi
Olive oil for frying
Salt & Pepper
Dipping Sauce:
1 tsp white sesame seeds
1 tsp chilli flakes
1 tsp rice vinegar
4 tbsp soy sauce
Lemon juice from lemon listed above (1)
Method
Roughly chop defrosted prawns, garlic and kimchi and set aside. Slice spring onion, grate lemon zest and also set aside. Crack eggs into bowl, season well then whisk. Add all prepared ingredients and mix well. Finally add the flour and mix again. Drizzle some oil in the pan and begin pouring mixture in to make small pancakes. Once they firm up, flip and cook on other side. Remove from the pan and put onto a plate to keep warm in the oven. Repeat process above until mixture is all used up. To make the sauce pour soy sauce, vinegar, lemon juice, chilli flakes and sesame seeds into a small bowl and mix. Place pancakes on a platter with dipping sauce in the middle and serve.