RECIPE: Korean spot prawn & green onion pancakes
B.C. Spot Prawn season is in full swing right now so do make sure to head to the docks to purchase some if you are on the coast or source some from your local fishmonger.
Wild B.C. spot prawns are a delicacy known around the world for their sweet, delicate flavour and firm texture. They are most recognizable for their reddish-brown colour, which turns bright pink when cooked, defining white spots on their tail and white horizontal bars on the carapace. B.C. spot prawns are the largest of the seven commercial species of shrimp found on the west coast of Canada. For more information go to the spot prawn festival site here.
There are so many ways to enjoy these beautiful local prawns. Local Chef Taryn Wa created this gorgeous recipe in honour of the B.C. Spot Prawn Festival that is easy and delicious.
“You can't beat the taste, they're so sweet! I'm also lucky, since moving to the Sunshine Coast, my husband and I sometimes catch our own,” Taryn says.
Taryn is a chef, food stylist, and potter. She is currently a contributor to BCLB's Taste Magazine and splits her time between Vancouver and the Sunshine Coast. To read more about what Taryn is up to go to her website here and follow her on instagram: @tarynwa @serveceramics
Korean Spot Prawn & Green Onion Pancakes
Chef Taryn Wa
Yield: 2 large pancakes
1/2 cup (125 ml) all-purpose flour
1/2 cup (125 ml) rice flour
½ tsp (2.5 ml) baking powder
1 tsp (5 ml) kosher or sea salt
½ tsp (2.5 ml) sugar
1 cup (250 ml) cold water
1 tsp (5 ml) soybean paste
1 green onion, finely sliced
½ lb live spot prawns, heads removed and peeled
Grapeseed oil for frying
½ cup (125 ml) kimchi, drained (do not discard liquid)
1 green onion, thinly sliced
Mix the dry ingredients together in a bowl and set aside.
In a separate bowl mix the water, egg, and soybean paste.
Add the wet ingredients to the dry ingredients and whisk until there are no lumps in the batter.
Heat a heavy bottomed 8-10” frying pan (cast iron is great!) over medium high heat
Add enough oil to the pan to coat the bottom.
Lay half of the prawns and half of the green onions on the bottom of the pan
Pour half of the batter over the prawns and green onions and cook for about 2-3 minutes per side, or until golden brown and crisp.
Add more oil to the pan and repeat with the remaining green onions, prawns, and batter.
Cut the pancake into pieces, garnish with kimchi, green onion and serve with the dipping sauce.
2 tbsp (30 ml) rice wine vinegar
3 tbsp (45 ml) tamari
1 tbsp (15 ml) kimchi juice
2 tsp (10 ml) sugar
1 tsp (5 ml) Korean red pepper powder
? tsp (1 ml) roasted sesame seeds
Mix all of the ingredients together.
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