Sweet Potato Stem and Shrimp Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes combine blanched sweet potato stems and plump shrimp in a batter, then are pan-fried until golden.
These savory pancakes combine blanched sweet potato stems and plump shrimp in a batter, then are pan-fried until golden. Their fresh, green aroma and savory flavor make them a lovely summer side dish or a light evening snack with drinks.
Side dishes · 25 minutes to cook
Nutrition (per 214g serving): 306.8 kcal · protein 13.1g · carbohydrate 29g · fat 14.9g · sodium 249.2mg
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: Squeeze the blanched sweet potato stems well so they don’t make the batter watery.
Tips: Leave the shrimp in slightly larger pieces to keep their springy texture.
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Ingredients (1 serving)
- Sweet potato stems — 70 g
- Shrimp — 50 g
- Korean pancake mix — 35 g
- Water — 45 ml
- Cooking oil — 1 Tbsp