Korean-style prawn pancakes

Name: Korean-style prawn pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 128 g pack tempura batter; 400 g tub Vadasz Raw Kimchi, plus 1 tbsp; 5 salad onions, whites and greens separated, both finely sliced; 3 tsp Vegetable oil; 300 g pack Superbright Stir Fry; 165 g packs king prawns

Inspired by the Korean classic pajeon, this makes smart use of a multi-vegetable stir fry pack plus a tub of kimchi. A crispy fried egg on top is always a good thing, too.

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Low in saturated fatHigh protein1 of your 5 a day11 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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128g pack tempura batter
½ x 400g tub Vadasz Raw Kimchi, plus 1 tbsp
5 salad onions, whites and greens separated, both finely sliced
3 tsp Vegetable oil
300g pack Superbright Stir Fry
2 x 165g packs king prawns

Dipping sauce

¾ tbsp toasted sesame oil
2 tbsp reduced salt light soy sauce
¾ tbsp rice vinegar
20g ginger, finely grated

Put the tempura batter in a large bowl with 225ml cold water, the kimchi, salad onion whites and a pinch of salt. Mix until just combined (it’s OK if there are a few lumps).
Heat a large, nonstick frying pan over a medium-high heat. Once hot, add 1 tsp oil, ladle in ½ of the batter and spread it across the pan thinly. Cook for 2-3 minutes until golden brown and crisp, then flip with a spatula and cook for 2-3 minutes more on the other side. Once the first pancake is cooked, transfer to a warm plate. Repeat with the remaining batter and 1 tsp vegetable oil. Meanwhile, combine all the dipping sauce ingredients in a bowl; set aside.
Return the pan to the heat, turning it up to high, then add the remaining 1 tsp oil. Add the veg pack and prawns; stir fry for 4-5 minutes until the prawns are pink, opaque and cooked through, and the veg is wilted and slightly charred. Remove from the heat and stir through ½ of the dipping sauce plus the remaining 1 tbsp kimchi. To serve, quarter each pancake and arrange on plates with the stir-fried veg, prawns, salad onion greens and dipping sauce.