Korean-style prawn & spring onion pancake

• plain flour↗75g g
• pinch of chilli powder
• egg↗1
• garlic clove↗1

  crushed

• oil1 tbsp tbsp
• spring onions↗4

  trimmed and shredded lengthways

• small cooked prawns↗100g g
• rice vinegar↗2 tbsp tbsp
• soy sauce↗1 tbsp tbsp
• red chilli↗1

  finely chopped

• pinch of sugar

Step-by-step instructions

1. 1

   Mix all the dipping sauce ingredients together and set aside.

2. 2

   In a bowl, mix the flour, chilli powder and a pinch of salt. Beat together 100ml water, the egg and garlic. Make a well in the centre of the flour and pour in the water mixture, beating all the time to make a smooth batter.

3. 3

   Heat the oil in a medium non-stick frying pan and cook the spring onions for 1 min until beginning to soften. Scatter over the prawns, then pour on the batter to cover. Cook on a medium heat for 3-4 mins or until the bottom is fully set and turning golden, and the top is beginning to set. Flip over and cook the other side for 3-4 mins more until cooked through. Slice into wedges and serve with the dipping sauce.