Korean kimchi pancake with cucumber salad

Ingredients

For 1 serving

• Kimchi120 g
• All-purpose flour60 g
• Eggs1
• Shrimp60 g
• Spring onions2
• Cucumber120 g
• Rice vinegar1 tablespoon
• Soy sauce1 teaspoon
• Peanut oil1 tablespoon

Contains: gluten, nuts, eggs, shellfish, soy, fish,

Method

1. Peel the prawns and remove the dark vein, then roughly chop them together with the kimchi; trim the spring onions and cut them into lengths of about 3 cm.
2. In a bowl beat the egg, add the flour and cold water a little at a time, whisking, until you have a runny, lump-free batter; stir in the kimchi, prawns and spring onions.
3. Wash the cucumber, slice it thinly and dress it with the rice vinegar.
4. Heat the groundnut oil in a non-stick frying pan over medium-high heat, pour in the batter and spread it thinly with the back of a spoon.
5. Cook for 4 minutes per side, pressing with the spatula, until golden and crisp at the edges; flip it with the help of a plate.
6. Cut the pancake into wedges and serve with the soy sauce for dipping and the cucumbers.