Korean Prawn Scallion Pancakes

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Korean Prawn Scallion Pancakes

Wow, it’s been over a week since I posted my last recipe. I’ve been learning video editing since I am helping Alona make a proper travel show for Jet Set Together. However now that I have a bit of free time it’s back to the daily recipe postings. Here is one of my favorite quick meals to make, and one of my go-to recipes when I don’t feel like doing much. These Korean Prawn Scallion pancakes are sort of like a street food in Seoul, but also popular in nice restaurants as well.

If you are thinking pancakes are not dinner, then I should tell you that Asian style pancakes are not sweet. There is also no baking powder so they are really more like savory bread that’s just cooked on a pan or griddle. All in all you can make these in just a few minutes (hence my lazy dinner idea). They are also much more authentic than my Korean Gochujang Prawn Skewers which are more of a fusion recipe.

tiger prawns

For these Korean prawn pancakes I’m using tiger prawns since they were frozen on sale. For 4 pancakes I use 20 prawns. Just peel them from the shell and set them aside.

sifting the flour for the pancakes

This recipe uses two cups of flour, which is 240 grams. As this isn’t real baking you don’t need to measure on a scale, you can just eyeball it. I definitely suggest sifting your flour though as that will help the bread to be even and well mixed.

scallion pancake ingredients

The batter is extremely simple; just add in 3 eggs, a cup of water (250 ml), a tablespoon of vegetable oil, a tablespoon of garlic powder, a tablespoon of sugar, and a teaspoon of salt. You can leave out the sugar if you want, but I do find it lends a deeper and richer flavor without making the pancakes actually sweet.

chopped green onions

Of course when making prawn scallion pancakes you need scallions. For this recipe I use 3 thick scallions / green onions. Just cut the root off and then separate the white onion part from the tubular sprout. You will use both parts in this recipe, but for different steps. Chop the white part as shown above, into small pieces. Then cut the sprout part into 2-3 cm lengths.

adding the scallions to the pancake batter

Add the 2-3 cm lengths to the batter and mix it all together. Realistically making this batter only takes a few minutes.

Korean Prawn Scallion Pancakes ingredients with dipping sauce

The spicy soy gochujang dipping sauce is a perfect pair for these pancakes and also extremely easy. Just whisk together two tablespoons of soy sauce with a tablespoon of gochujang chili paste. Also add in two teaspoons of rice wine vinegar, a teaspoon of sugar, half a teaspoon of grated ginger, and the white part of the scallions.

Frying the Korean Prawn Scallion Pancakes

In a hot pan add a bit of vegetable oil and pour in the batter until it coats the entire bottom. I suggest using a small pan so everything is even and measured. My pan has an 18 cm diameter base which I feel works well. As soon as you pour in the batter, start pressing your prawns into the batter. If you wait until after the batter cooks a bit then the prawns won’t stay in and will just fall off when you flip. After the bottom is golden brown (you can check with a spatula, it will be okay) then flip the Korean prawn scallion pancakes and cook for another minute. Slide onto a cutting board, cut into quarters, and serve!

Korean Prawn Scallion Pancakes with spicy gochujang soy dipping sauce

Korean Prawn Scallion Pancakes

These Korean prawn scallion pancakes are a delicious quick meal, perfect for nights where you don't know what to cook. Savory and rich, these pancakes are paired with a spicy soy gochujang dipping sauce.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Course, Main Dish, Side Dish
Cuisine: Asian, Korean
Keyword: Korean Prawn Pancakes, Korean Street Food, Scallion Pancakes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 360kcal
Cost: $5


  • Pan
  • Bowl
  • spatula


  • 20 large Prawns peeled
  • 240 grams Flour two cups, sifted
  • 3 eggs
  • 250 ml Water 1 cup
  • 1 tbsp Vegetable Oil
  • 1 tbsp Garlic Powder
  • 1 tbsp Sugar
  • 1 tsp Salt
  • Vegetable Oil

Soy Gochujang Dipping Sauce

  • 2 tbsp Soy Sauce
  • 1 tbsp Gochujang Chili Paste
  • 2 tsp Rice Wine Vinegar
  • 1 tsp Sugar
  • 1/2 tsp Ginger grated


  • In a bowl whisk together the flour, eggs, water, vegetable oil, garlic powder, sugar, and salt. Add the green onion lengths and set aside.
  • In a small bowl mix together the soy sauce, gochujang paste, vinegar, sugar, and ginger, along with the white part of the scallions.
  • In a hot pan add a little vegetable oil to coat the bottom. Pour in some batter to coat the bottom and then press some shrimps into the top. Cook for a couple minutes then when the bottom is golden brown, flip and cook for another minute.
  • Slide onto a cutting board and quarter. Serve hot.


Calories: 360kcal | Carbohydrates: 54g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 198mg | Sodium: 1371mg | Potassium: 197mg | Fiber: 2g | Sugar: 5g | Vitamin A: 178IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 4mg
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

Korean Prawn Scallion Pancakes

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