Prawn and Vegetables Pancakes
February 15, 2024
- 150g savoy cabbage, finely shredded
- 2 carrots, peeled and peeld into slivers
- 4 spring onions, finely sliced
- 4 tbsp Gochuang paste
- 110g plain flour
- 3 large eggs
- 330g raw peeled extra large king prawns, half roughly chopped
- 2 tbsp vegetable oil
- 2 tbsp Tamari soy sauce
- 1 tbsp rice vinegar
- 1 tbsp Gochuange paste
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
Ingredients
Easy
Instructions / Directions
Serves: 4- Put the cabbage, carrots and spring onions into a large bowl and mix together.
- Add the gochuang paste and mix well.
- Sprinkle the flour over the top and mix really well again until it’s totally coating the vegetables.
- Crack the eggs into the vegetables and mix together until it forms a sticky mixture.
- Stir in the chopped prawns and mix well.
- Heat a frying pan until medium hot, add a little oil and place large spoonful’s of the mixture into the pan.
- Top with 2 each of the whole prawns and cook for 1-1 ½ minutes on each side until golden brown and crispy and the prawns are cooked through.
- Repeat with the remaining batter.
- Meanwhile, mix the soy, rice vinegar, Gochuang paste, sesame oil and seeds together.
- Serve the pancakes with the dip alongside.