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Preparing: 30 minutes
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Cook time: 30 minutes
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Ingredients:
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Method:
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200 g Chinese Chives
50 g carrot
4 hot chilli peppers
4 large garlic cloves
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Cut the chives at a 5cm length, julienne carrot and chilli peppers and get the garlic minced.
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Fresh prawns (10 small prawns)
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Prepare the prawns by cutting them through in two.
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Homemade pancake powder:
145 g plain flour,
1tsp baking powder,
2 tsp glutinous rice flour (optional)
1tsp salt
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In a mixing bowl combine the ingredients of pancake powder. Add chives, carrot and peppers and mix thoroughly. Add minced garlic and mix all ingredients.
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250 ml tap water
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Add water and mix thoroughly, then add the prawns into the mixture.
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3 tblsp vegetable oil
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Place a frying pan on medium heat and add the vegetable oil. When the oil is hot, transfer the chives mixture on the pan and spread thinly. It should be one layer of the mixture.
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Cook until the mixture sets up, golden brown and crispy. Turn over adding more oil and press with the spatula. Cook until the other side is golden brown.
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For dipping sauce:
1 tbls dark soy sauce
1 tbls cide vinegar
½ tbls brown sugar
1/2 hot chilli pepper
  
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Mix all ingredients in a mixing bowl. Add sliced hot chilli pepper.
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Transfer the pancake to the serving plate. Serve cooked buchujeon with the dipping sauce. For vegan option omit prawns, for gluten-free option use gluten-free flour.
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Recipe by Eun-Young CHOI, prepared and presented by her at Laurence Pidgeon Design
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