Korean Pancake
Love a good savory pancake? You’ll have to give this absolutely delicious Korean Pancake (Pajeon 파전) recipe a try! Enjoy with a spicy soy dipping sauce
Ingredients
·
1 bunch green onions/scallions (1 bunch = 10
stalks)
·
1 large egg
·
4 oz shrimp (4 oz = 100 g) (cleaned and deveined)
·
1-2 Tbsp neutral flavor oil (vegetable, canola, etc)
Batter
·
½ tsp kosher salt
·
½ cup cold water (½ cup = 120 ml)
Dipping
Sauce
·
1 tsp green onions/scallions (thinly sliced)
·
1/8 tsp sugar (optional, if vinegar is too strong
for you)
Instructions
1. Gather
all the ingredients.
2.
Combine all the ingredients for the dipping sauce and set aside.
3.
Cut the end of scallions and then cut in half.
4.
Beat the egg in a small bowl and set aside.
5.
Combine cake flour and salt in a medium bowl to make batter.
Slowly add cold water and whisk till just combined. Do not over mix the batter
because it’ll create gluten and the pancake won’t have good texture.
6.
Place a non-stick frying pan over medium high heat and add the
oil when the pan is hot. Then spread out the scallions on the bottom of the pan
and add the shrimps.
7.
Drizzle the batter to cover the scallion and shrimp, and make
sure there is batter between the ingredients so that they will be held
together.
8.
Lightly pour the beaten egg (I usually use half of one egg) over
the batter. Cook for 3 minutes, until the edge of the pancake gets crispy and
the bottom of the pancake is nice golden brown. Flip and cook for another 3
minutes, pressing down the pancake with spatula occasionally, until the pancake
is crispy and golden brown. Flip one last time and cook for 30 seconds.
9.
Transfer to a cutting board. Cut into small pieces and enjoy
with the dipping sauce.
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