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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
For spicy dipping sauce, whisk ingredients together. Pour into a serving bowl and set aside for later.
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.
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.
she's adorable with fabulous recipes
she explains and shows you the how and why of cooking her recipes. I’m a paraplegic and still use and enjoy the wonderful things she conjures up. Thank God she has a brilliant sense of humor.
Must make again!
I made several small ones the size of street tacos and folded them in half to dip in the yummy spicy sauce. Great recipe and so simple, yet filling.
Thank you Marion! <3
Lovely and silky
Enjoyed this so much I made it two days in a row. Usually I tend more to healthy buckwheat or oat pancakes but these are so delicious I am happy to allow myself the treat 🙂