Shrimp and Perilla Leaf Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made by topping perilla leaves with shrimp and pan-frying them until golden.
These savory pancakes are made by topping perilla leaves with shrimp and pan-frying them until golden. The perilla leaves add a fresh aroma, and the shrimp stay springy and juicy. Serve them as a side dish or as a rainy-day dinner accompaniment.
Street food · 20 minutes to cook
Nutrition (per 126.1g serving): 175.2 kcal · protein 18.9g · carbohydrate 7.2g · fat 7.2g · sodium 203.2mg
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: Spread the batter thinly over the perilla leaves, since a thick layer takes longer to cook through.
Tips: Pat the shrimp dry so the batter doesn't get watery and the pancakes hold their shape.
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Ingredients (1 serving)
- Perilla leaves — 4 pc
- Shrimp — 80 g
- Egg — 0.5 pc
- Flour — 1 Tbsp
- Cooking oil — 1 tsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp