241221 Shrimp Vegetable Pancakes

Name: 241221 Shrimp Vegetable Pancakes
Yield: 1335 g
Ingredients: Argentine Red Shrimp 196 g; Raw Cabbage 205 g; Raw Egg 110 pcs; Enoki Mushroom (Fresh) 290 g; Perilla Leaf 34 g; Egg Substitute (Egg White Liquid) 500 g

693 kcal

#Shrimp Pancake #Vegetable Pancake #Korean Pancake #Buchimgae #Bar Snack #Korean Food #Home-cooked Meal #Easy Recipe #Seafood #Healthy Food

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Ingredients

Main ingredients

Argentine Red Shrimp 196 g
Raw Cabbage 205 g
Raw Egg 2 pcs
Enoki Mushroom (Fresh) 290 g
Perilla Leaf 34 g
Egg Substitute (Egg White Liquid) 500 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 39.08 g 21%

Protein 119.7 g 64%

Fat 13.08 g 16%

Serving size 1335g

Cooking steps

1

Clean and prepare the shrimp and vegetables thoroughly.
2

Finely chop the shrimp and vegetables.
3

In a bowl, combine the shrimp, vegetables, Korean pancake mix, water, and salt to make the batter.
4

Add oil to a pan and spread the batter thinly.
5

Cook on medium heat until both sides are golden brown.
6

Transfer to a plate and serve.

241221 Shrimp Vegetable Pancakes

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