Korean-style deep-fried rabbit pancakes
- Prepare
- overnight
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Egg-freePregnancy-friendly
Rabbit is dipped in a spicy flour mixture and deep fried to crispy perfection.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the Korean-style fried rabbit
- 1 rabbit, bones removed and cut into chunks
- 150ml/5fl oz buttermilk
- 2 tsp sesame oil
- ½ tsp salt
- ½ tsp white pepper
- ½ tsp garlic powder
For the flour mixture
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 tsp Chinese five-spice powder
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 150g/5oz plain flour
- 1 tsp baking powder
For the gochujang sauce
To serve
- 1 packet Chinese pancakes
- 4 spring onions, shredded
- ¼ pickled daikon, shredded
- ¼ cucumber, shredded
- 2 tbsp toasted peanuts, chopped
- 1 tbsp sesame seeds, toasted
Method
To make the rabbit, place the rabbit in a bowl and add the buttermilk, sesame oil, salt, pepper and garlic powder. Mix well, cover and leave overnight in the fridge. Bring to room temperature before cooking.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
To make the flour mixture, mix all of the ingredients together in a wide, shallow bowl. Take the rabbit out of the buttermilk mixture and shake off any excess mix. Dip the rabbit into the flour mix coating evenly. Carefully fry the rabbit in the deep-fat fryer until cooked through golden and crispy. Transfer to kitchen paper to absorb the excess oil.
To make the gochujang sauce, mix all the ingredients together in a bowl.
To serve, steam the pancakes as per the packet instructions. On each pancake, spoon over a little of the gochujang sauce and shred over some crispy rabbit. Garnish with the spring onion, daikon, cucumber and peanuts and sesame seeds, then wrap and roll. Eat immediately.
