Step 1

Prepare a medium size bowl and add flour, cornstarch, sea salt, garlic powder, onion powder and the icy cold water. Whisk it well. Add Korean chives and prawns in the pancake batter and mix them well.

Step 2

Preheat the frying pan on high heat until the bottom of the pan is well heated. Add cooking oil and ensure the oil is spread all the way around the pan. (Watch out for oil splash.) Wait until the temperature of oil is ready to cook. To check, drop a bit of pancake batter into the pan. If it sizzles, it is ready.

Step 3

Reduce the heat to medium high heat. Scoop out the pancake mixture with a ladle and spread it evenly and thinly around the pan. Reduce the heat to medium. Move the pancake in circular motion from time to time so the pancake doesn’t get stuck to the pan.

Step 4

Turn the pancake over when you see the top of the pancake partially cooked. (This makes it easy to turn the pancake. Took around 4 minutes). Add some cooking oil around the edges of the pancake circle if necessary. Press the pancake with the spatula a couple of times to sizzle and make it crispy. Cook further for 3-4 minutes. Turn the heat off and transfer it onto a plate or a cutting board.

Step 5

Repeat step 3 to 5 for the remaining batter to use up the ingredients.

Step 6

Slice the pancakes into easy to bite size. Serve with Korean pancake dipping sauce.