Shrimp, Zucchini, and Scallion Korean Pancake
Ingredients
Main ingredients
- Basso Grapeseed Oil (1L) 15 ml
- Water (Mineral Water) 150 ml
- Haepyo Korean Pancake Mix 120 g
- Scallion 150 g
- Zucchini (Fresh, Zucchini Squash) 78 g
- Red Chili Pepper 6 g
- Cheongyang Chili Pepper 9 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
106.66 g
68%
Protein
15.95 g
10%
Fat
15.07 g
22%
Cooking steps
-
1
Peel the shrimp, rinse thoroughly, and cut into bite-sized pieces.
-
2
Julienne the zucchini thinly.
-
3
Cut the scallions into 4~5 cm lengths.
-
4
In a bowl, combine the shrimp, zucchini, scallions, Korean pancake mix, salt, and water to make the batter.
-
5
Pour cooking oil into a pan and spread one ladleful of batter thinly.
-
6
Cook on medium heat until both sides are golden brown.
-
7
Place the finished pancakes on a plate.
