serves
8
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 200 g school prawns (see Note), peeled
- 4 spring onions, cut into 4 cm lengths
- 3 oyster mushrooms, thinly sliced
- 3 garlic cloves, finely chopped
- 5 cm-piece ginger, finely grated
- 300 g (1½ cups) mung beans or split green peas, soaked overnight
- 1 tbsp soybean or vegetable oil
- cho-gochujang (Korean hot pepper paste with vinegar), to serve
You will need to soak the mung beans or split green peas overnight.
Soaking time overnight
Drink 2011 Buttercup Organic Semillon Sauvignon Blanc ($16).
Instructions
Pat prawns dry with paper towel, then combine in a bowl with onions, mushrooms, garlic and ginger. Rinse soaked mung beans or peas and discard any loose skins. Place in a food processor and process, while gradually adding 200 ml water, until a smooth paste. Add to prawn mixture and stir to combine.
Heat oil in a frying pan over high heat. Pour in mung bean mixture. Using a spatula, flatten mixture, and cook for 2 minutes. Reduce heat to low–medium and cook for a further 5 minutes or until almost set. Remove pan from heat, then invert pancake onto a plate. Return the pan to heat and carefully slide pancake back into the pan, uncooked-side down. Cover and cook for 4 minutes or until base is golden and centre is just firm. Serve with cho-gochujang.
Note
• Available from supermarkets fresh or frozen.
As seen in Feast magazine, Feb 2012, Issue 6.
Photography by John Laurie.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
