Korean pancake, or pajeon, translates as green onion pancake. This classic snack is packed with spring onions and seafood, and flavoured with sesame and chilli. Traditionally the pancake recipe would be served with kimchi. Our speedy version is topped with juicy prawns and served with a tangy dipping sauce made from soy sauce and vinegar.
- 160 gms plain flour
- 60 gms cornflour
- 4 eggs, beaten
- 4 tsp sesame oil
- 4 garlic cloves, crushed
- 3 tbsp sunflower oil
- 10 spring onions, trimmed, and sliced thinly lengthways
- 300 gms cooked king prawns
- 1 green chilli, seeded and sliced (optional)
- 1 red chilli, seeded and sliced (optional)
- 2 tsp sesame seeds, toasted
- FOR THE DIPPING SAUCE
- 3½ tbsp reduced salt soy sauce
- 2 tsp rice wine vinegar
- Combine the ingredients for the dipping sauce in a bowl and set aside.
- In a bowl, combine the flours and a good pinch each of salt and pepper. Whisk in the eggs, sesame oil, garlic and 110ml cold water. Pour half the mixture into another bowl.
- Heat half the sunflower oil in a 24cm nonstick frying pan over a medium heat. When hot, pour in 1 bowl of the pancake batter, reserving 3 tbsp. Scatter with half the spring onions, half the prawns and, if using, half the chillies. Drizzle over the 3 tbsp remaining batter.
- Fry over a medium heat for 4 mins, or until the underside is golden and crispy. Flip and fry for another 3-4 mins, until golden and cooked through. Cook the second pancake in the same way. Serve immediately, with the dipping sauce alongside and sesame seeds scattered over.