Korean Seafood & Spring Onion Pancakes

Korean seafood pancake recipe Korean seafood pancake recipe

A lovely lunchtime treat, no milk in this recipe means its dairy free too!

4 people 6 minutes 20 minutes


  • 2 - Fresh Egg lightly beaten
  • 250 g Plain Flour
  • 100 g Rice Vinegar
  • 100 ml Soy Sauce
  • 1 bunch SuperValu Scallions chopped
  • 1 tbsp SuperValu Sunflower Oil
  • 100 g Tiger Prawns keep 8 prawns aside for garnish
  • 200 ml Water


  1. Combine the Soy sauce and rice vinegar in a small serving bowl and set aside whilst you prepare the pancakes.
  2. Place 2 prawns onto 4 small skewers and keep aside.   Chop the remaining prawns roughly.
  3. In a large bowl mix together the flour, water and eggs to create a smooth batter. Add the chopped prawns and spring onion, and stir to fully incorporate into the batter.
  4. Heat the oil in a frying pan and spread 2 ladlefuls of the batter over the pan.  Cook for 3 – 4 minutes, until golden and bubble are rising to the surface. Flip the pancake and cook for a further 2 – 3 minutes.
  5. Transfer the pancake onto a serving plate and slice.
  6. Pan fry the prawns for 1 minutes and serve with the pancake and dipping sauce. Serve immediately.
Secure payments with: Mastercard Visa