Crab & Spring Onion Pancakes
10m prep 5m cook 15m ready
A classic Korean snack called pa-jun, these eggy pancakes are flavored with soy and chili, stuffed with sweet crab meat, fresh herbs, and oyster sauce. Ready in 15 minutes, they can be served with spicy kimchi or enjoyed on their own.
Ingredients
- plain flour
- 1 egg
- 1/4 tsp crushed chilli flakes
- 1 tsp light soy sauce
- 3 spring onions trimmed and finely chopped
- 1 coriander leaves finely chopped
- cooked white crab meat
- fresh root ginger peeled and grated
- 1 tbsp groundnut oil
- 2 tbsp oyster sauce
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 133 mg
- Iron: 2.89 mg
- Magnesium: 37.5 mg
- Phosphorus: 118 mg
- Potassium: 508 mg
- Zinc: 0.99 mg
Let's Cook
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Step 1.
In a large mixing bowl, combine 40g plain flour, 60ml water, 1 egg, ¼ tsp crushed chilli flakes, and 1 tsp light soy sauce. Whisk until you have a smooth batter.
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Step 2.
Add half of the finely chopped spring onions and half of the finely chopped coriander to the batter and mix well. In a separate bowl, combine the remaining spring onions and coriander with 100g cooked white crab meat and 1cm piece of peeled and grated fresh ginger; mix well.
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Step 3.
Heat half the groundnut oil in a large frying pan over medium heat. Pour in half the batter and cook for 1 minute on each side until golden. Transfer to a serving plate and keep warm. Repeat with the remaining oil and batter to make a second pancake.
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Step 4.
Brush the top of each pancake with a quarter of the oyster sauce (about ½ tbsp per pancake). Divide the crab mixture into 2 portions and arrange one portion in a line down the centre of each pancake. Fold the pancakes in half, transfer to serving plates, and drizzle the remaining oyster sauce over each portion. Serve immediately.
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