KIMCHI AND SEAFOOD PANCAKES

Prawns combine a good serving of protein with a modest calorie and fat content – ideal if you’re looking to build lean muscle

INGREDIENTS 25g wholewheat flour • 50g white flour •

150ml water • 2 tbsp dwengjang (Korean soybean paste) or red

miso • 75g prawns

(or mixed seafood), chopped into 2cm pieces • 1 spring onion, sliced lengthways and cut into 5cm pieces • 40g cabbage kimchi, chopped into 2cm pieces • 1 tbsp olive oil

For the dipping sauce: 1 spring onion, diced • 4 tbsp soy sauce • 1½ tbsp rice vinegar • 1 tbsp toasted sesame oil • 1 tbsp sesame seeds, crushed • 1 tbsp chilli flakes

METHOD

1 | In a bowl, combine all of the dipping sauce ingredients, give it a good mix, and set aside for later.

2 | Mix together the flours in a separate bowl, adding the water and whisking in the soybean paste until dissolved. Once the batter is smooth, add the prawns, spring onion and kimchi and mix until everything is coated.

3 | Place a large nonstick frying pan over a medium heat, and drizzle in the oil. Ladle in the batter to make round 10cm-diameter pancakes. Cook for 3-4 mins until golden-brown and crisp. Then – cue up Boomerang, this is cracking content – flip it. Cook for another 3-4 mins. It should be crispy on both sides, Add more oil if necessary.

4 | Transfer to a plate with some kitchen roll to absorb any excess oil, and repeat to make a second pancake. Serve with the dipping sauce and some extra spring onion lengths scattered on top for more delicious content #foodporn.