Shrimp and Scallion Pancake recipe - ingredients, nutrition and when to eat it
This savory Korean pancake is made with shrimp and scallions folded into an egg and pancake-mix batter, then pan-fried until golden.
This savory Korean pancake is made with shrimp and scallions folded into an egg and pancake-mix batter, then pan-fried until golden. The bouncy shrimp and fresh aroma of scallions make it savory and satisfying. It’s a great fit for a rainy evening or as a simple snack with drinks.
Seafood · 20 minutes to cook
Nutrition (per 385g serving): 491.1 kcal · protein 28g · carbohydrate 49.3g · fat 19.7g · sodium 832.1mg
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: Don’t overmix the batter, or the pancake may turn tough.
Tips: Pat the shrimp and scallions dry to keep the batter from getting too thin.
Tips: A little vinegar mixed into soy sauce makes a bright dip that balances the savory flavor.
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Ingredients (1 serving)
- Shrimp — 80 g
- Scallions — 6 pc
- Egg — 1 pc
- Korean pancake mix — 0.5 cup
- Water — 0.5 cup
- Cooking oil — 1 Tbsp
- Salt — 0.2 tsp