Seafood Scallion Pancake

Name: Seafood Scallion Pancake
Yield: 427.7 g
Ingredients: Scallion Pancake 132 g; Salt 0.5 g; Shrimp Snack Phu Phat Pong Curry Flavor 10 g; Fontana Extra Virgin Olive Oil 10 g; Beef Dashida Stock 1 g; Cheongyang Chili Pepper 5.2 pcs; Fresh Eggs 55 pcs; Fresh Squid 92 g; Frozen Shrimp 109 g; Psyllium Husk Powder 13 g

480 kcal

#Seafood Scallion Pancake #Scallion Pancake #Korean Pancake #Korean Cuisine #Rainy Day Food #Seafood Dish #Home-Cooked Meal #Buchimgae #Easy Recipe #Scallion Pancake Recipe

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Ingredients

Main ingredients

Scallion Pancake 132 g
Salt 0.5 g
Shrimp Snack Phu Phat Pong Curry Flavor 10 g
Fontana Extra Virgin Olive Oil 10 g
Beef Dashida Stock 1 g
Cheongyang Chili Pepper 1 pcs
Fresh Eggs 1 pcs
Fresh Squid 92 g
Frozen Shrimp 109 g
Psyllium Husk Powder 13 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 25.12 g 21%

Protein 50.44 g 42%

Fat 19.4 g 37%

Serving size 427.7g

Cooking steps

1

Clean and prepare the seafood and vegetables thoroughly.
2

Mix the pancake flour with water to make the batter.
3

Add seafood, scallions, and vegetables to the batter and mix well.
4

Heat cooking oil in a pan and spread the batter evenly.
5

Cook until both sides are golden brown.
6

Serve with soy dipping sauce according to your preference.

Seafood Scallion Pancake

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