Shrimp and Water Parsley Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake combines plump shrimp and fragrant water parsley in a light batter, then cooks until golden.
This savory pancake combines plump shrimp and fragrant water parsley in a light batter, then cooks until golden. Its crisp edges pair with the herb’s fresh aroma, making it an easy side for a spring lunch or dinner.
Seafood · 20 minutes to cook
Nutrition (per 256.5g serving): 358.6 kcal · protein 18.5g · carbohydrate 36.3g · fat 15.3g · sodium 733.9mg
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: Mix the batter just until combined, then coat the ingredients lightly so the pancake doesn’t turn soggy.
Tips: Shake excess water from the water parsley to reduce oil splatter in the pan.
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Ingredients (1 serving)
- Shrimp — 70 g
- Water parsley — 60 g
- Korean pancake mix — 45 g
- Water — 60 ml
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 0.5 tsp