Korean BBQ wings
Hot, sweet and sticky, these Korean chicken wings make a great choice for a dinner party starter
Korean-style prawn & spring onion pancake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 75g plain flour
- pinch of chilli powder
- 1 egg
- 1 garlic clovecrushed
- 1 tbsp oil
- 4 spring onionstrimmed and shredded lengthways
- 100g small cooked prawns
For the dipping sauce
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 red chillifinely chopped
- pinch of sugar
Nutrition: per serving
- kcal545
- fat21g
- saturates4g
- carbs59g
- sugars4g
- fibre4g
- protein31g
- salt3g
Method
step 1
Mix all the dipping sauce ingredients together and set aside.
step 2
In a bowl, mix the flour, chilli powder and a pinch of salt. Beat together 100ml water, the egg and garlic. Make a well in the centre of the flour and pour in the water mixture, beating all the time to make a smooth batter.
step 3
Heat the oil in a medium non-stick frying pan and cook the spring onions for 1 min until beginning to soften. Scatter over the prawns, then pour on the batter to cover. Cook on a medium heat for 3-4 mins or until the bottom is fully set and turning golden, and the top is beginning to set. Flip over and cook the other side for 3-4 mins more until cooked through. Slice into wedges and serve with the dipping sauce.
