Shrimp and Perilla Leaf Pancake Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox pairs rice with golden pancakes made by mixing chopped shrimp and perilla leaves into an egg batter.
This lunchbox pairs rice with golden pancakes made by mixing chopped shrimp and perilla leaves into an egg batter. The shrimp’s springy texture goes nicely with the fresh aroma of perilla. It makes a satisfying lunch or a simple dinner.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 368.2g serving): 602.3 kcal · protein 27.7g · carbohydrate 73.8g · fat 19.4g · sodium 406.2mg
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: Pat the shrimp dry so the batter doesn’t get too wet and is easier to shape.
Tips: Let the pancakes cool briefly before packing them so less steam builds up and the edges stay crisp longer.
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Ingredients (1 serving)
- Rice — 1 bowl
- Shrimp — 80 g
- Perilla leaves — 5 sheet
- Egg — 1 pc
- Flour — 1 Tbsp
- Salt — 0.2 tsp
- Ground black pepper — 1 pinch
- Cooking oil — 1 Tbsp