Water Parsley and Shrimp Pancake recipe - ingredients, nutrition and when to eat it
This Korean pancake combines fragrant water parsley and plump shrimp in a light batter, pan-fried until golden.
This Korean pancake combines fragrant water parsley and plump shrimp in a light batter, pan-fried until golden. Its crisp edges and fresh aroma make it a nice side dish or an easy meal on its own.
Side dishes · 20 minutes to cook
Nutrition (per 209.5g serving): 329.1 kcal · protein 15.7g · carbohydrate 32g · fat 15.1g · sodium 464mg
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 coat the water parsley so its fresh texture comes through.
Tips: If the shrimp are large, cut them in half before adding them to the batter so they cook evenly.
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Ingredients (1 serving)
- Water parsley — 50 g
- Shrimp — 60 g
- Korean pancake mix — 4 Tbsp
- Water — 3 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.1 tsp