Ingredients (makes 6 pieces):
1 cup ready-mixed savoury pancake flour (korean)
300g fresh medium prawns
150g fresh white bait
100g spring onions
1 large egg, beaten
Pinch of slivered dried chilli*
Ground pepper
Sesame oil
Dipping sauce:
1/4 cup soya sauce
1/4 cup vinegar
1 tbsp chopped pine nuts, optional
Method:
1. Combine flour and a dash of pepper with 1 cup of water and egg in a medium mixing bowl. Stir and mix gently until batter is smooth, adding more water (not more than 1/4 cup) if necessary.
2. Shell prawns completely and devein. Halve each lengthwise.
3. Trim and rinse spring onions. Cut into 8cm lengths.
4. Divide all ingredients - pancake batter, prawns, white bait and spring onions into 6 portions.
5. Grease a 20cm non-stick skillet with sesame oil and heat until moderately hot. Mix a portion of each ingredient with batter. Spread mixture on skillet and garnish top with a few chilli slivers. Cook covered for 2 minutes.
6. Carefully turn savoury pancake over to cook top side for another 1-2 minutes. Serve as a snack on its own or with a small platter of kimchi and a bowl of radish and fish soup.
Tips:
* Discard seeds of a dried chilli and use scissors to cut into needle-fine strips or into rings.
Recipe source: Lifestyle magazine
