Made dinner in a blink....

thanks to convenient Korean Pa-Jeon mix packs *grin*I'm currently safe n sound in Ipoh; my hometown....It's been a long weekend for my family and I, its been too many hours sitting on my @55 in the car; traveling from Kuala Lumpur to Singapore (6 hours)...Singapore back to KL (another 6 hours) and Kuala Lumpur back to Ipoh(...+ 2 hours). We took a quick break to stretch our legs at our KL condo. We stopped over at 8pm and dad gave us 30 minutes to pack our items, load the car and grab dinner before he drove us straight back to Ipoh that night.
While we were in Singapore, Sis brought us to a Korean+Chinese fusion restaurant which was famous for tasty and juicy Korean barbecue.
The beef ribs and bulgogi was absolutely sensational! I was blown away... The waitresses wore traditional Korean costumes, they served Ban chan (side dishes) and greeted us "Ahn Yong ha sa yo" when we came through the doors where expensive ginseng was displayed in glass shelves. Everything seemed pretty authentic..but after being recently exposed to so much Korean culture back in Sydney; there were a couple of tiny details which got me crossing my brows. LOL. They used wooden chopsticks instead of delicate Korean METAL ones~...I feel "Ban-chan" isn't banchan without the pretty pair of metal sticks. *fussy grin* Their banchan's weren't done very well... most likely because the dishes lacked fragrant Korean sesame oil...it just didn't taste or smell the same. They didn't make my favorite "Shi-Guem-Chi" seasoned spinach Banchan and Pa-Jeon (Korean pancake) very well and I was pretty dissapointed..I miss the home cooked Korean meals I used to have the luxury of having back in Sydney! *sniff*
I spotted a pack of Korean pancake mix while shopping at Carrefour and decided to purchase a pack and some chives home to make a better Pa-Jeon for my parents that evening.

10-15 large green banana prawns; marinated in a little salt and pepper for 5-10 minutes
3 large bunch chives chopped into 3 cm lengths (try using smaller, and younger bunches for a more authentic Korean pa-jeon)..these are pretty hard to find at our usual supermarkets2 cups Korean pancake flour mix
1/2 cup water
1 tsp white pepper
Add 1-2 chopped fresh chilies if you like (I didn't have any)
salt to taste (I didn't use any)

Mix all ingredients in a large bowl with clean hands. Working the batter into a the leaves and prawns. Heat 1-2 tsp's of sesame oil in a medium sized frying pan and pan fry pancake mix in 3 batches; adding oil if necessary.Try not to omit the oil, as it helps give the pancake a crisp finish.
Flatten pancake onto the base of the pan and flip onto the other side when bottom is golden and crisp. Pan fry on both sides till pancake batter is cooked through. Use medium low heat.

The Pa-Jeon turned out very well...Dad agreed that it was lots better than the one we had at the restaurant. I undercooked the second pancake though...just out of carelessness; and my nature to be impatient *grin* hehe.. and like the typical Malaysians that we are...we drenched our pancakes in Maggi Chilli sauce ;)....MMmmmmm ~!*Licks lips*
Here's one I made sometime ago while I was in Sydney.