Delicious Korean prawn pancakes served with dipping sauce.

Korean Prawn Pancakes

ByCasey Monroe

why make this recipe

Korean Prawn Pancakes are a delightful dish that showcases the fresh flavors of seafood combined with simple ingredients. This recipe is perfect for sharing with family and friends, offering a crispy texture and a savory taste. They are versatile enough to be served as a snack, appetizer, or even a light meal. The added spicy dipping sauce takes the experience to a whole new level, making each bite memorable.

how to make Korean Prawn Pancakes

Ingredients

  • 1½ cups plain flour (all-purpose flour)
  • 1 tsp sea salt
  • 3 eggs
  • 8 spring onions (scallions), sliced in half lengthways and cut into 5 cm-long batons
  • 200 g 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

Directions

  1. To make the spicy dipping sauce, whisk all the sauce ingredients together in a bowl. Pour the sauce into a serving bowl and set it aside for later.
  2. To prepare the pancake batter, whisk the eggs with 1 cup of water in a separate bowl.
  3. In a large mixing bowl, combine the flour and salt. Pour in the egg mixture and whisk until the batter is smooth.
  4. Add the spring onions to the batter and mix well.
  5. Heat enough vegetable oil in a non-stick frying pan (about 20cm) to just cover the base.
  6. Add half of the batter to the pan and make sure to evenly distribute the spring onions.
  7. Place half of the prawns over the pancake batter before it sets.
  8. Cook until the bottom is golden in color, then carefully flip the pancake over. Cook for another 2-3 minutes or until the prawns are cooked and the spring onions start to char.
  9. Drain the pancake on paper towels.
  10. Repeat the process with the remaining batter and prawns.
  11. Cut the pancakes into ‘pizza’ slices and serve warm with the dipping sauce.

how to serve Korean Prawn Pancakes

Serve the Korean Prawn Pancakes hot alongside the spicy dipping sauce. They are best enjoyed freshly cooked, allowing you to savor the crispy texture and flavorful prawns. You can also garnish with extra spring onions for added freshness.

how to store Korean Prawn Pancakes

If you have any leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 2 days. To reheat, place them in a hot frying pan for a few minutes on each side until they are warmed through and crispy again.

tips to make Korean Prawn Pancakes

  • Ensure the oil is hot before adding the batter for a crispier pancake.
  • Don’t overcrowd the pan; work in batches for the best results.
  • For a different flavor, try adding other seafood or vegetables, such as squid or bell peppers, to the batter.

variation

You can customize Korean Prawn Pancakes by changing the fillings. Consider using mixed seafood, adding cheese for a fusion twist, or incorporating different herbs and spices to enhance the flavor.

FAQs

1. Can I use frozen prawns for this recipe?
Yes, you can use frozen prawns. Just make sure to thaw and drain them well before using.

2. How can I make the pancakes gluten-free?
You can replace the all-purpose flour with a gluten-free flour blend that is suitable for baking.

3. What can I use instead of gochujang?
If you don’t have gochujang, you can use chili paste or Sriracha for a similar spicy flavor, but keep in mind the taste will differ slightly.