This Prawn and Spring Onion Pancake makes for a really delicious lunch or Korean side dish or banchan! Traditional Korean meals have loads of side dishes with different kinds of fish and pickles but will always have rice, some form of kimchi and soup. This is a huge amount of spring onions, arranged into a neat rectangle in the frying pan, topped with raw prawns and covered in a thick batter. I kept this batter pretty mild but you can go to town on the gochugaru if you like. The Koreans would probably add 2 tablespoons here. Don’t be alarmed at the amount of onions here. They become mild and sweet as they cook. Just be careful when flipping the pancake and try to keep tin one piece. It’s no big deal if it breaks up and gets away from you but it’s better for presentation if it stays in one piece. In Korea they would serve this whole at the table and snip it up with a scissors.
- 120g flour
- 200 ml water
- half a tsp of honey
- 1 tsp of gochugaru or korean chilli flakes add more for more heat if you like
- 1 generous tsp deonjang
- 16 spring onions
- 2 tbsp vegetable oil
- 10 raw, deveined prawns
- To make the batter, mix together the flour, water, honey, gochugaru and deonjang until smooth and even.
- Trim the spring onions by removing the roots and rough green parts and then halve them.
- Now heat the vegetable oil in a large frying pan over a high heat.
- Once the oil is hot add the spring onions taking care to arrange them so they are lined up neatly.
- Cook over a high heat for a minute before turning it down to medium and place the raw prawns on top of the spring onions in a single layer.
- Now pour over the spicy batter pushing any batter that flows away from the onions back onto itself with a spatula so it keeps it's rectangle shape.
- Cook over medium for about 5 minutes until the edges are brown and crispy. Then carefully flip it. Flipping it while keeping it in one peace is difficult so gently toast the spatula under it until the entire pancake is sitting on the spatula.
- Give it another 5 minutes over a medium heat, then serve.