I get to know this Korean lady. Each time we meet, she will bring along some homemade Korean food.

We love Korean food. My husband loves kimchi and Malcolm loves Korean pancakes. So you can imagine how happy we were when served with authentic Korean food. But of course that’s not enough, we need MORE.

So for the past week, I have been whipping out something new, yet another Korean dish.

Our favourite last week are these Vegetable Pancakes.

They are so easy to make. I cook them almost every other day. We had it for lunch and made it again for dinner and we don’t seem to get tired of them. We are so hooked.

What I really like about this dish is that it is loaded with lots of wholesome vegetables and because it is pancake, Malcolm wallops everything up with ketchup within minutes.

Vegetable Pancakes with Prawn

Ingredients

1/2 cup plain flour
1/2 cup water
1 egg
1 teaspoon salt

1/2 cup chives chopped
1/2 cup green onions
1/4 cup onions
1/4 cup carrot shredded
1 cup zucchini shredded
1/2 cup prawns chopped (otional)

Dipping Sauce
1 tbsp of soya sauce
1/2 tbsp of vinegar

Method
1. Mix flour, water and egg in a mixing bowl
2. Add in vegetables and salt
3. Mix well
4. In a heated pan, add some oil.
5. Spread vegetable batter thinly and lower heat down to medium
6. Place the chopped prawn on top and press it with the spatula
7. Flip it to the other side when it is brown

Serve hot with dipping sauce.

Make 3

Note : You can vary the vegetable according to your liking