Kimchi Seafood Pancake

A crispy Korean-inspired pancake loaded with juicy prawns, tender scallops and tangy kimchi for the perfect balance of flavour and texture. Finished with fresh spring onions and paired with a refreshing Super Beauty Greens drink, it's a quick, protein-packed meal that's both nourishing and satisfying.

Serves: 1

Ingredients

• ½ cup plain flour
• ½ cup cold water
• ¼ tsp salt
• ¼ cup kimchi
• 6 medium raw prawns, peeled and deveined
• 6 medium scallops
• 2 spring onions, cut into 4cm lengths
• 1 tsp sesame oil

To Serve

• 2 spring onions, finely sliced
• Chilli flakes (optional)
• 1 serve Super Beauty Greens

Method

1. In a large bowl, combine the kimchi, prawns, scallops, spring onions, salt and sesame oil.
2. Add the plain flour and stir until the seafood and vegetables are evenly coated.
3. Gradually pour in the cold water, mixing until a thick, sticky batter forms.
4. Heat a non-stick frying pan over medium-high heat.
5. Pour the batter into the pan and spread into an even round.
6. Cook for 4 to 5 minutes, or until the base is golden and crisp. Carefully flip and cook for a further 3 to 4 minutes, or until the seafood is cooked through and both sides are crispy.
7. Transfer to a serving plate and garnish with the finely sliced spring onions and chilli flakes, if using.
8. Prepare a serve of Super Beauty Greens according to the packet instructions and serve alongside the pancake.

Nutrition Information (Per Serve)

• Calories: 440 kcal
• Protein: 39g
• Carbohydrates: 52g
• Fat: 6g
• Fibre: 5g