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​Korean Prawn Pajeon - Savoury Pancake

Makes 2 large pancakes


Ingredients

  • INGREDIENTS FOR THE DIPPING SAUCE
  • 1/3 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 tablespoon toasted sesame oil
  • 1 large teaspoon of minced garlic
  • 1/2 teaspoon red pepper flakes (optional)
  • FOR THE SAVORY PANCAKES
  • 2 spring onions
  • 10 – 15 frozen or fresh prawns
  • ½ onion
  • 1 carrot
  • 1 cup all purpose flour
  • 2 tablespoons cornflour
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 266ml sparkling water
  • 1 egg, lightly beaten
  • 1 large teaspoon of minced garlic
  • 3 tablespoons vegetable oil, divided
image of ​Korean Prawn Pajeon - Savoury Pancake

Method

  1. For the dipping sauce: Combine the soy sauce, rice vinegar, sesame seeds, spring onions and garlic in a small bowl and set aside.
  2. Slice the onion into 1-inch pieces. Cut the carrots into very skinny matchsticks (or julienne). Finely slice the spring onions and chop the prawns into 1/4s.
  3. In a large mixing bowl, whisk together the flour, cornflour, sugar, and salt. Make a well in the centre and pour in the sparkling water and egg. Stir gently with a spatula until just combine (there will be lumps). Gently fold in the onion and carrot, garlic, prawns and spring onions.
  4. Add the shrimp, squid, scallions, chile, shallot, garlic, chives, 3/4 teaspoon salt and the mussel or clam meat and mix well.
  5. Heat two tablespoons of vegetable oil in a pan over medium heat. When the oil is hot and shimmering, pour in half of the batter and use the spatula to spread the batter out toward the edges of the pan.
  6. Fry for 4 to 5 minutes, until the pancake is golden brown and the vegetables are lightly charred. Flip and cook another 4 to 5 minutes on the other side. Transfer to a paper-towel lined plate.
  7. Add the remaining tablespoon of oil to the pan and repeat the process with the second half of the batter and veggies. Slice the cooked pancakes into pieces and serve with the warm dipping sauce.​