Zucchini and Shrimp Pancakes (241207)

Name: Zucchini and Shrimp Pancakes (241207)
Yield: 1563 g
Ingredients: Fresh Egg 110 pcs; Enoki Mushroom (raw) 294 g; Onion (raw) 120 g; Frozen Shrimp 219 g; Zucchini (raw) 267 g; Perilla Leaves 33 g; Cooking Egg Substitute (Egg White Liquid) 500 g; Avocado Oil 20 g

916 kcal

#zucchini shrimp pancake #seafood pancake #Korean pancake #homemade #easy recipe #meal #vegetable pancake #zucchini recipe #shrimp recipe #Korean traditional food

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Ingredients

Main ingredients

Fresh Egg 2 pcs
Enoki Mushroom (raw) 294 g
Onion (raw) 120 g
Frozen Shrimp 219 g
Zucchini (raw) 267 g
Perilla Leaves 33 g
Cooking Egg Substitute (Egg White Liquid) 500 g

Seasonings/Sauce

Avocado Oil 20 g

Nutrition summary

Carbohydrates 44.71 g 18%

Protein 128.78 g 53%

Fat 31.3 g 29%

Serving size 1563g

Cooking steps

1

Slice the zucchini thinly.
2

Peel and devein the shrimp, then finely chop them.
3

In a bowl, mix the zucchini, shrimp, Korean pancake mix, and salt.
4

Heat cooking oil in a pan and drop spoonfuls of the batter onto the pan.
5

Cook on medium heat until both sides are golden brown.

Zucchini and Shrimp Pancakes (241207)

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