Korean vegetable and prawn pancakes

Ingredients

2	Eggs
¾ cup	Water
1 cup	Plain flour
2 tsp	Sesame oil
4	Spring onions, finely sliced
1 cup	Beans, sliced
1 cup	Mung bean sprouts
1	Carrot, shredded
250 g	Prawns, raw, shelled, deveined and chopped (Main)
1 serving	Salt and pepper, to taste
1 serving	Canola oil, for frying

Dipping sauce

3 Tbsp	Soy sauce
1 Tbsp	Sugar
1 Tbsp	Sesame oil
1 Tbsp	Rice vinegar

Directions

1. Whisk the eggs and water in a large bowl, until well mixed. Gradually whisk in the flour and oil.
2. Add the spring onions, beans, bean sprouts, carrot and prawns and mix well. Season.
3. Heat a 20cm non-stick frying pan on medium. Add a teaspoon of canola oil. Ladle about ¼ of the batter into the pan, spreading it out evenly. Pan-fry for about 3 minutes until the base is golden. Flip over and continue to cook until golden and set.
4. Remove to a warm platter and keep warm. Repeat with the remaining mixture.
5. To serve, cut the pancakes into quarters and serve with the combined dipping sauce ingredients.

See more of Jan's prawn and squid recipes

• Squid with mushroom and capsicum
• Cajun-style prawns
• Crispy baked squid