Shrimp and Korean Zucchini Pancake Lunch Box recipe - ingredients, nutrition and when to eat it
This lunch box serves shrimp and Korean zucchini, dipped in egg and pan-fried, alongside rice.
This lunch box serves shrimp and Korean zucchini, dipped in egg and pan-fried, alongside rice. The zucchini is tender and juicy, while the shrimp is springy and light. It's a refreshing choice for a summer lunch.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 460.5g serving): 642.9 kcal · protein 27.5g · carbohydrate 84.4g · fat 19.5g · sodium 237.6mg
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 zucchini and shrimp dry so the egg coating sticks evenly.
Tips: Let the pancakes cool completely before packing to reduce condensation under the lid.
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Ingredients (1 serving)
- Shrimp — 70 g
- Korean zucchini — 0.5 pc
- Egg — 1 pc
- Flour — 2 Tbsp
- Salt — 0.1 tsp
- Cooking oil — 1 Tbsp
- White rice — 1 bowl