Aralia Shoot Pancake Lunch Box recipe - ingredients, nutrition and when to eat it
Spring aralia shoots are coated in egg and pancake batter, then pan-fried until golden.
Spring aralia shoots are coated in egg and pancake batter, then pan-fried until golden. Their fragrant flavor pairs beautifully with savory egg, making them great for a spring lunch box or a light dinner side dish.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 199g serving): 257.8 kcal · protein 10.9g · carbohydrate 19.8g · fat 14.5g · sodium 1047.2mg
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: Aralia shoots can lose their fragrance and texture if blanched too long.
Tips: Coat them lightly so their fresh aroma comes through.
Tips: When packing them, let the pancakes cool completely before stacking them to help prevent sogginess.
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Ingredients (1 serving)
- Aralia shoots — 80 g
- Egg — 1 pc
- All-purpose flour — 2 Tbsp
- Water — 2 Tbsp
- Cooking oil — 2 tsp
- Salt — 0.2 tsp
- Soy sauce — 0.5 Tbsp