Korean kimchi and prawn pancake I have currently lost 8lb in weight since star…

Korean kimchi and prawn pancake πŸ‡°πŸ‡·

I have currently lost 8lb in weight since start of Jan just by controlling my calories using the my fitness pal app, where this recipe was from! I do a few hard sessions with alexleonmorgan on zoom and try and get to 10 thousand steps a day πŸ’ͺ my body is changing weekly! I’m so happy right now 😊

These savory Korean pancakes have crispy edges and a moist interior full of crunchy vegetables and tender bits of shrimp. The kimchi flavor is subtle, so even kimchi haters should like these. Perfect for a little and light lunch!!! 🍀

Ingredients – makes 4 pancakes
3/4 cup of plain flour
1 beaten egg
Pinch of salt
8 ouches of cooked prawns roughly chopped
120ml of kimchi – drained and roughly chopped
1 large carrot grated
3 spring onions sliced
3/4 cup of water

Dipping sauce ingredients
2 TBS soy sauce
2 TBS rice vinegar
1 TBS sesame oil
2 garlic cloves
1 green or red chilli chopped
1 TBS Morin
Sprinkle sesame seeds

πŸ‘©β€πŸ³ Pre heat oven to 120c. Mix together, flour, water, egg and pinch of salt. Whisk until smooth. Then add prawns, kimchi, grated carrot and sliced spring onions. Set aside for 5 mins.
πŸ‘©β€πŸ³ Mix all the dipping sauce ingredients together.
πŸ‘©β€πŸ³ Heat 1 tsp of oil on a skillet pan or any other trying pan will do on a medium heat. Then ladle 1/2 cup of the batter mix and spread out to form 5inch pancakes.
πŸ‘©β€πŸ³ Cook pancakes until crispy on the outerside and bottom is golden brown (5mins) each side. The centre will be abit moist but set.
πŸ‘©β€πŸ³ Put the cooked pancake onto a baking tray in oven to keep warm whilst continuing rest.
πŸ‘©β€πŸ³ Cut the pancakes into wedges and serve with dipping sauce

2️⃣2️⃣8️⃣ cals per pancake

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