Korean Vegetable Pancake | Yachaejeon 야채전

Korean Vegetable Pancake | Yachaejeon 야채전

Makes 2 medium sized pancakes.

120g leek, cut into thin strips
60g carrot, cut into thin strips
60g green capsicum, cut into thin strips
1 red chilli, sliced
6 large prawns (30g each)

1 clove garlic, grated
½ cup plain flour
½ cup cornflour
¼ tsp salt
¼ tsp white pepper
150ml cold water
Vegetable oil

In a large bowl, mix leek, carrot, capsicum, chilli, and prawns together.
In another bowl, mix garlic, plain flour, cornflour, salt, pepper, and cold water until well incorporated.
Pour batter into vegetable and prawn mixture and mix well.
Heat some vegetable oil in a pan to medium heat.
Add vegetable mixture into pan and spread out to any width as desired and about 2cm thick.
Leave to fry for about 4-5 mins checking occasionally to see if it has browned.
All the vegetables should stick together and move as one pancake when it is ready to flip.
Flip and fry for another 4-5 mins.
After this, pancake can be flipped over more frequently as needed until golden brown and crispy.
Remove from pan and serve immediately.

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Credits.

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