Korean-style prawn pancakes
Korean-style prawn pancakes
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Ingredients
Method
Put the tempura batter in a large bowl with 225ml cold water, the kimchi, salad onion whites and a pinch of salt. Mix until just combined (it’s OK if there are a few lumps).
Heat a large, nonstick frying pan over a medium-high heat. Once hot, add 1 tsp oil, ladle in ½ of the batter and spread it across the pan thinly. Cook for 2-3 minutes until golden brown and crisp, then flip with a spatula and cook for 2-3 minutes more on the other side. Once the first pancake is cooked, transfer to a warm plate. Repeat with the remaining batter and 1 tsp vegetable oil.
Meanwhile, to make the dipping sauce, combine the sesame oil, light soya, rice vinegar and ginger in a bowl; set aside.
Return the pan to the heat, turning it up to high, then add the remaining 1 tsp oil. Add the veg pack and prawns; stir fry for 4-5 minutes until the prawns are pink,
