Shrimp and Perilla Leaf Jeon Salad recipe - ingredients, nutrition and when to eat it
Shrimp and perilla leaves are dipped in egg and pan-fried into small fritters, then served with lettuce and cucumber.
Shrimp and perilla leaves are dipped in egg and pan-fried into small fritters, then served with lettuce and cucumber. The savory fritters and crisp vegetables pair well with a tangy soy dressing. It’s a nice choice when you want a light meal.
Salads & light · 25 minutes to cook
Nutrition (per 215.3g serving): 224.1 kcal · protein 19g · carbohydrate 13.7g · fat 10.3g · sodium 508.9mg
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 thin and the fritters hold their shape.
Tips: Make the fritters bite-sized so they’re easy to eat with the salad greens.
Tips: Add the dressing just before serving to keep the vegetables crisp.
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Ingredients (1 serving)
- Shrimp — 70 g
- Perilla Leaves — 5 sheet
- Egg — 0.5 pc
- Korean Pancake Mix — 1 Tbsp
- Cooking Oil — 1 tsp
- Leaf Lettuce — 3 sheet
- Cucumber — 0.3 pc
- Soy Sauce — 1 tsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Sesame Oil — 0.5 tsp
- Sesame Seeds — 0.5 tsp