Korean prawn and spring onion pancake

"An Asian-inspired, dairy-free pancake recipe topped with juicy king prawns and fresh chillies. Serve with a soy sauce and rice wine vinegar dip for dunking"
Prep time:
4 min
Cook time:
16 min
Servings:
4 people

Health Score

High
Medium
Low
7.4 / 10
Medium score

Glycemic Index

Index
64
Moderate
Load
33
High

Nutrition per serving:

Calories510.73 kcal26%
Fat21.90 g31%
Carbs51.17 g20%
Sugars3.65 g4%
Protein27.98 g56%
Sodium895.25 mg45%
Fiber3.93 g14%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
64
Moderate
Glycemic Load
33
High

Ingredients

160g plain flour
60g cornflour
4 eggs, beaten
4 tsp sesame oil
4 garlic cloves, crushed
3 tbsp sunflower oil
10 spring onions, trimmed, and sliced thinly lengthways
300g cooked king prawns
1 green chilli, seeded and sliced (optional)
1 red chilli, seeded and sliced (optional)
2 tsp sesame seeds, toasted
3½ tbsp reduced salt soy sauce
2 tsp rice wine vinegar

Directions

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