Monday, 8 February 2016

Korean Pancake

I made these delicious pancakes for lunch last weekend. It was really simple to make, chop up lots of veg, and you could use pretty much any veg you want, make a batter, combine and fry. Very satisfying!

50g plain flour
25g cornflour
pinch chilli powder
1 egg
1 garlic clove, crushed
1 tbsp oil
1 spring onion, trimmed and shredded lengthways
150g mixed vegetables, cut, julienned or shredded into 2-3cm lengths
50g small cooked prawns

For the dipping sauce
2 tbsp rice vinegar
1 tbsp soy sauce
1 tsp sriracha
pinch of sugar

Mix all the dipping sauce ingredients together and set aside.

In a bowl, mix the flour, chilli powder and a pinch of salt. In a separate bowl or jug, 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. Add the veg and prawns to the batter and stir to coat.

Heat the oil in a medium frying pan and pour in the batter and veg. 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.

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