Sweet and Savory Chicken: A Flavor-Packed, Easy Weeknight Dinner

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Zucchini & Prawn Pancake – Crispy, Savory Bliss with a Spicy Dipping Twist!

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This zucchini and prawn pancake is a savory masterpiece that’s as easy to make as it is delicious to eat! Packed with fresh zucchini, tender prawns, and the perfect balance of spices, it’s a recipe that combines wholesome ingredients with bold, Korean-inspired flavors. Whether you’re a fan of crispy edges, juicy textures, or tangy dipping sauces, this dish ticks all the boxes. Perfect for brunch, a light dinner, or as a shareable snack, this pancake will become your go-to for effortless flavor-packed meals.

Did you know that the concept of savory pancakes spans cultures, from Korea’s jeon to Japan’s okonomiyaki? This zucchini and prawn pancake draws inspiration from Korean cuisine, blending crunchy zucchini with the ocean-fresh sweetness of prawns. Zucchini is not only versatile but also packed with nutrients like vitamin C, potassium, and antioxidants—a powerhouse for your immune system and skin health. The prawns add a protein boost, making this dish as nutritious as it is tasty. The magic doesn’t stop there: a spicy-sweet dipping sauce brings it all together, adding a zing that will keep you coming back for more. Whether served fresh off the pan or reheated later, this pancake is perfect for any occasion.














Recipe Details: Zucchini & Prawn Pancake

Serving Size: 2 servings


Ingredients:

  • For the pancake:
    • 1 zucchini (500g / 1 lb), julienned
    • 1 green chili, sliced
    • 250g (8 oz) prawns, diced
    • 4 tablespoons cornflour (cornstarch)
    • 2 tablespoons plain flour (all-purpose flour)
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • Vegetable oil, for frying
  • For the dipping sauce:
    • ½ tablespoon gochugaru (Korean red pepper flakes)
    • ½ tablespoon sesame seeds
    • 2 tablespoons soy sauce
    • 1 tablespoon vinegar
    • 1 tablespoon rice syrup (or honey)
    • 1 tablespoon sesame oil


Instructions:

  1. Prepare the zucchini: Julienne the zucchini and sprinkle with ½ teaspoon of salt. Let it sit for 10 minutes to draw out excess water. Pat dry with a kitchen towel.
  2. Prep the prawns and chili: Dice the prawns into small pieces and slice the green chili. Pat the prawns dry with a paper towel to remove any moisture.
  3. Mix the batter: In a large bowl, combine the zucchini, prawns, green chili, cornflour, plain flour, bit of salt, and pepper. Mix until well combined.
  4. Fry the pancake: Heat a non-stick pan over medium-low heat and add a generous amount of vegetable oil. Spoon the mixture into the pan, spreading it evenly into a round pancake shape. Cook for 4-5 minutes on each side, or until golden brown and crispy.
  5. Make the dipping sauce: In a small bowl, mix gochugaru, sesame seeds, soy sauce, vinegar, rice syrup, and sesame oil until well combined.
  6. Serve: Slice the pancake into wedges and serve with the dipping sauce. Enjoy warm for the best flavor and texture.

Tips for the Dish

  • Ingredient Substitutions: Swap prawns with diced chicken, tofu, or mushrooms for a different protein. Use gluten-free flour if needed.
  • Crispy Pancakes: Ensure the pan is hot enough and don’t overcrowd it to achieve a perfectly crispy texture.
  • Make Ahead: The batter can be prepared a few hours in advance and stored in the fridge. Just stir before frying.
  • Freezing Instructions: Cooked pancakes can be frozen in an airtight container for up to 2 months. Reheat in a pan for the best results.
  • Choosing Zucchini: Pick firm, medium-sized zucchini for the best texture and minimal bitterness.

Wrap-Up

This zucchini and prawn pancake is a flavor-packed dish that’s sure to impress at any table. Its perfect blend of crispy, savory, and spicy notes makes it a crowd-pleaser, whether you’re sharing it with friends or enjoying it solo. Why not give it a try? Share your version in the comments below—I’d love to see your creations! For more tasty recipes and cooking inspiration, visit my blog.

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