Name: Golden vegetable pancakes with prawn
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: Vegetable pancakes with prawn; 1 cup plain flour; 2/3 cup water; 1 egg; 250 gram medium prawns, peeled, deveined, sliced lengthways; 1 zucchini, grated; 1 carrot, peeled, julienned; 1 long red chilli, finely chopped; 2 spring onions, finely sliced, plus extra to serve; vegetable oil for shallow-frying; lime wedges to serve (optional); Dipping sauce; 1/4 cup light soy sauce; 1 tablespoon rice vinegar; 1 tablespoon caster sugar; 1 teaspoon sesame oil; 1 clove garlic, crushed; 1 teaspoon red pepper powder

Golden vegetable pancakes with prawn

This vegetable pancake recipe combines mouthwatering Korean flavours into quick and easy vegetable pancakes with prawn. Just like fritters, these pancakes make a delicious dinner or lunch

Serves 4

Prep

20M

Cook

12M

Total

32M

Ingredients

Vegetable pancakes with prawn

1 cup plain flour

2/3 cup water

1 egg

250 gram medium prawns, peeled, deveined, sliced lengthways

1 zucchini, grated

1 carrot, peeled, julienned

1 long red chilli, finely chopped

2 spring onions, finely sliced, plus extra to serve

vegetable oil for shallow-frying

lime wedges to serve (optional)

Dipping sauce

1/4 cup light soy sauce

1 tablespoon rice vinegar

1 tablespoon caster sugar

1 teaspoon sesame oil

1 clove garlic, crushed

1 teaspoon red pepper powder

Method

Vegetable pancakes with prawn

1.In a large bowl, whisk flour, water and egg together until smooth. Stir in remaining ingredients, then season.

2.In a large frying pan, heat oil on medium. In two batches of four, pour ½ cups of batter into pan. Cook for 3-4 minutes until the underside is golden-brown and bubbles break on surface. Flip and cook pancakes for a further 1-2 minutes until golden and cooked through. Keep warm.

3.Sprinkle pancakes with extra onion and serve with dipping sauce. Accompany with lime wedges.