Zucchini and Shrimp Pancake recipe - ingredients, nutrition and when to eat it
This savory Korean pancake combines the moist texture of zucchini with plump, nutty shrimp and is cooked until golden.
This savory Korean pancake combines the moist texture of zucchini with plump, nutty shrimp and is cooked until golden. It makes a great side dish for lunch or dinner, and is also a comforting homemade meal on a rainy day.
Vegetables · 25 minutes to cook
Nutrition (per 281g serving): 314.5 kcal · protein 22.3g · carbohydrate 20.9g · fat 14.9g · sodium 405.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the zucchini releases a lot of water, cook the pancake immediately after mixing the batter so it does not fall apart.
Tips: Heat the pan thoroughly before adding the batter to help the edges turn crisp.
Tips: Do not mince the shrimp too finely so they retain their plump texture when you bite into them.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Shrimp — 7 pc
- Egg — 1 pc
- Flour — 20 g
- Water — 2 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.2 tsp