Korea Pancake

I saw the video on making Korea Pancake by Just One Cookbook and it seem so easy.  Without much hesitation, today afternoon I made this as tea break snack.  The only thing is need to use rice vinegar as it is mention in the blog that rice vinegar has milder taste so it is advisable to use rather than normal vinegar.  I saw this rice flavour distilled vinegar at my neighbourhood supermart. I went ahead to buy it although packaging is different from the blog recipe.  Anyway it is still belong to mizkan product.

Recipe adapted from: http://www.justonecookbook.com

Ingredients:

10 stalk green onions

1 large egg

100g medium prawns, cleaned and deveined

1-2 tbsp cooking oil

Batter:

72g cake flour

1/2tsp kosher salt (I used normal salt since do not have kosher salt)

120ml cold water

Dipping sauce:

1 tbsp soy sauce

1tsp rice vinegar

1 thinly slice green onion

1/4 tsp chilli flakes

1/4 tsp roasted sesame seeds

1/8 tsp sugar (optional, if vinegar is too strong)

Method:

1. Combine all ingredients for dipping sauce and set aside.

2. Cut the end of the green onion and then cut into half.

3. Beat the egg in a small bowl and set aside.

4. Combine cake flour and salt in a mixing bowl to make batter. Slowly add cold water and whisk till just combined. Do not overmix the batter as it will create gluten and the pancake won't have good texture.

5. Place a non stick pan over med heat and add the oil when pan is hot. Then spread out the green onion on the bottem of the pan and add the prawns

6. Drizzle batter to cover the green onion and prawns and make sure the is batter between the ingredients so that they will held together.

7. Lightly pour the beaten egg over the batter. Cook for 3 mins until the edge of the pancake get crispy and the bottom is nicely golden brown. Flip and cook for another 3 mins, press down the pancake with spatula occasionally until it is crispy and golden brown.

8. Transfer to plate. Cut with a scissor and serve with dipping sauce.