How to Make Crispy Korean-Style Prawn Pancakes in Minutes
Growing up, my family often gathered around the table for weekend brunches, and one dish that always made an appearance was prawn pancakes. The crispy edges and savory filling brought everyone together, and the aroma would fill the house with warmth and laughter. Today, I want to share a quick and easy recipe for crispy Korean-style prawn pancakes that will transport you back to those cherished moments.
What Makes It Special
This recipe stands out for several reasons:
- Quick and Easy: You can whip these up in under 30 minutes, making them perfect for a busy weeknight or a leisurely weekend brunch.
- Flavor Explosion: The combination of fresh prawns, scallions, and a hint of sesame oil creates a delightful flavor profile that’s hard to resist.
- Versatile: Feel free to customize the filling with your favorite vegetables or proteins, making it a dish that can adapt to your taste.
Gather Your Ingredients
Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4
- 200g prawns, peeled and chopped
- 1 cup all-purpose flour
- 1 cup water
- 2 scallions, finely chopped
- 1 egg
- 2 tablespoons sesame oil
- Salt and pepper to taste
- Vegetable oil for frying
Let’s Get Cooking
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In a mixing bowl, combine the flour, water, and egg to create a smooth batter.
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Add the chopped prawns, scallions, sesame oil, salt, and pepper to the batter. Mix until well combined.
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Heat a non-stick frying pan over medium heat and add a tablespoon of vegetable oil.
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Pour a ladleful of the batter into the pan, spreading it out to form a pancake. Cook for about 3-4 minutes on each side until golden brown and crispy.
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Repeat with the remaining batter, adding more oil as needed.
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Serve hot with a dipping sauce of your choice, such as soy sauce mixed with a splash of vinegar.
My Pro Tips
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For extra crunch, try adding a handful of shredded carrots or zucchini to the batter.
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If you prefer a gluten-free option, substitute the all-purpose flour with rice flour.
What to Serve With It
- Steamed rice
- Korean kimchi
- A refreshing cucumber salad
- Cold beer or a light white wine
FAQs
Q: Can I make the batter ahead of time?
A: Yes! You can prepare the batter a few hours in advance and store it in the refrigerator. Just give it a good stir before using.
The Heart of the Dish
These crispy Korean-style prawn pancakes are more than just a meal; they are a celebration of flavors and memories. Each bite reminds me of family gatherings and the joy of sharing food with loved ones. I hope this recipe brings you as much happiness as it has brought me.
Your Turn
Now it’s your turn to try this delightful recipe! I encourage you to experiment with different ingredients and make it your own. Don’t forget to share your experiences and any tweaks you make—I’d love to hear from you!
How to Make Crispy Korean-Style Prawn Pancakes in Minutes
Ingredients
- 1 cup steamed rice
- 1 cup Korean kimchi, chopped
- 1/2 cup prawns, peeled and chopped
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 egg, beaten
- 2 green onions, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- In a large bowl, combine the steamed rice, chopped kimchi, chopped prawns, all-purpose flour, cornstarch, beaten egg, green onions, salt, and black pepper.
- Mix until all ingredients are well incorporated.
- Heat vegetable oil in a frying pan over medium heat.
- Spoon the mixture into the pan, forming small pancakes.
- Fry each pancake for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove from the pan and drain on paper towels.
- Serve hot with a side of cucumber salad and your choice of cold beer or white wine.
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