Crab and Prawn Kimchi Pancake
1:2613 Jun 2026@annilravin
Chef Annil shares a delicious recipe for a crispy Crab and Prawn Kimchi Pancake. Packed with umami-rich kimchi, fresh crab meat, and succulent prawns, this recipe is perfect for those looking for a flavorful yet satisfying meal. With a touch of spice from gochujang and buldak sauce, and a crispy finish made possible by a blend of plain flour and cornstarch, it is an absolute crowd-pleaser that is easy to make at home.
Crab and Prawn Kimchi Pancake
Ingredients
Method
- Prepare the dipping sauce by combining chopped spring onion, low-sodium soy sauce, a splash of sesame oil, and toasted sesame seeds in a small bowl.
- In a large mixing bowl, add the kimchi and chop it into smaller pieces using scissors.
- Add chopped onion, chopped garlic, gochujang paste, spring onions, and toasted sesame seeds to the bowl.
- Incorporate the pure crab meat and shrimps into the mixture.
- Add 3 tablespoons of plain flour, 2 tablespoons of cornstarch, and a splash of buldak sauce.
- Using a glove, mix all the ingredients together thoroughly by hand.
- Heat oil in a large pan over medium heat.
- Pour the batter into the hot pan and spread it out evenly.
- Cook until the bottom is crispy, then flip the pancake carefully and cook the other side until golden-brown and crispy.
- Transfer to a cutting board, slice into pieces, and serve with the prepared dipping sauce.