Sweet Potato Stem and Salted Shrimp Pancake recipe - ingredients, nutrition and when to eat it
This summer pancake is made with finely chopped sweet potato stems, seasoned with salted shrimp and pan-fried until thin.
This summer pancake is made with finely chopped sweet potato stems, seasoned with salted shrimp and pan-fried until thin. The edges turn crisp, while the center has the fresh aroma of sweet potato stems and the savory saltiness of salted shrimp. Serve it alongside a meal or fry up a light batch on a rainy day.
Side dishes · 20 minutes to cook
Nutrition (per 151g serving): 234.9 kcal · protein 3.4g · carbohydrate 21.3g · fat 14.3g · sodium 226.2mg
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: Use just enough batter to lightly hold the ingredients together so the sweet potato stems keep their texture.
Tips: Saltiness varies by brand of salted shrimp, so start with a little, taste the batter, then adjust.
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Ingredients (1 serving)
- Sweet Potato Stems — 80 g
- Salted Shrimp — 0.5 tsp
- Flour — 3 Tbsp
- Water — 2 Tbsp
- Cooking Oil — 1 Tbsp