Ingredients for Prawns and spring onion Pancakes

• 2 large eggs

• 350ml cold water

• 1/2 teaspoons coarse kosher salt

• 1/2 teaspoons gochu garu (Korean red pepper powder)* or 1/8 teaspoons cayenne pepper

• 1/4 teskedar nymalen svartpeppar

• 190g plain flour

• 230g uncooked prawns, peeled, deveined, cut into 1/3-inch pieces

• 1 medium onion, halved, very thinly sliced

• 8 spring onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips

• 1 medium carrot, peeled, cut into 3-to 4-inch-long matchstick-size strips

• 120ml reduced-sodium soy sauce

• 2 tablespoons water

• 2 matskedar färsk citronsaft

• 2 teaspoons Asian sesame oil

• 1 teaspoon gochu garu (Korean red pepper powder)* or 1/4 teaspoons cayenne pepper

• 60ml vegetable oil, divided

Whisk eggs in medium bowl to blend. Whisk in 350ml cold water, 1/2 teaspoons salt, gochu garu, and 1/4 teaspoons black pepper. Add flour; whisk until smooth. Mix in prawns, all onions, and carrot. Let batter stand 1 hour at room temperature.

Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.

Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 240ml pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and prawns is cooked through, about 4 more minutes (centre will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

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