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Korean Prawn Pancakes

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Crispy pancakes, stuffed full of charred onion and juicy prawns, then served with a spicy dipping sauce… prepare to flip out, because these 15-minute savoury Korean pancakes are divine! I reckon this recipe will feed six people if served as a party snack, or four as a main course – that’s if you’re willing to share them…

WATCH THIS RECIPE

KOREAN PRAWN PANCAKES

PREP TIME

5 minutes
COOK TIME

10 minutes
SERVES

Makes 2
Ingredients

1½ cups plain flour (all-purpose flour)

1 tsp sea salt

3 eggs

8 spring onions (scallions), sliced in half lengthways and cut into 5cm-long batons

200g (7 oz) peeled and deveined prawns, halved lengthways

vegetable oil

 

Spicy dipping sauce:

¼ cup light soy sauce

1 Tbsp rice vinegar

2 tsp sesame oil

1 tsp white sugar

2 tsp gochujang

2 Tbsp finely sliced spring onion

Steps
Step 1

For spicy dipping sauce, whisk ingredients together.  Pour into a serving bowl and set aside for later.

Step 2

To make the pancake batter, whisk the eggs with 1 cup of water. Place the flour and salt in a large mixing bowl. Pour in the egg mixture and whisk until smooth. Add the spring onions and mix to combine.

Step 3

Heat enough oil in a roughly 20cm non-stick frying pan to just cover the base.  Add half the batter and try to evenly distribute the spring onions. Distribute half the prawns over the pancake before the batter sets. Once the bottom of the pancakes is golden flip the pancakes over. Cook for another 2-3 minutes or until the prawns are cooked and the spring onions are just starting to char. Drain on paper towel.  Repeat with the remaining batter and prawns. Then cut into ‘pizza’ slices and serve warm with the dipping sauce.

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What our customers say

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Lisa
November 11, 2022

Perfect recipe

This was so good, I’ve been using this recipe countless times since I discovered it last year to make Korean shrimp pancakes.

shanice
October 18, 2022

Tasty, delicious got-to recipe

I first saw the video for this recipe and love how they use ingredients that I always have in my fridge. This has quickly become a go to recipe and it’s also easy because you can add other vegetables that you might have in the fridge. The sauce is also so yummy that I usually have to double it. Addictive!

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