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🍳 Crispy Korean Vegetable Pancakes with Shrimp

447 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp unhulled sesame seeds
• 1 dried chili pepper
• 4 tbsp soy sauce
• 1 tsp honey
• 75 g flour
• salt
• 1 egg
• 1 bunch spring onions
• 50 g small carrots (1 small carrot)
• 175 g baby pak choi (1 baby pak choi)
• 2 tbsp oil
• 50 g deep-sea shrimp

Instructions

1. 1. Put sesame seeds and a whole chili pepper into a mortar.
2. 2. Crush the ingredients coarsely with the pestle until they are broken down, but do not turn them into a fine powder.
3. 3. Transfer the sesame-chili mixture into a small bowl.
4. 4. Add three tablespoons of soy sauce, some honey, and about one tablespoon of water.
5. 5. Stir the dip ingredients well and set the bowl aside for later.
6. 6. Put flour into a separate bowl.
7. 7. Pour in 125 milliliters of water and a pinch of salt.
8. 8. Stir the mixture with a spoon until the ingredients just barely come together.
9. 9. Beat an egg in a small bowl.
10. 10. Stir the beaten egg into the batter.
11. 11. Let the batter rest for ten minutes.
12. 12. Cut the spring onions in half lengthwise into pieces about three centimeters long.
13. 13. Peel the carrot and cut it into very fine strips.
14. 14. Wash the pak choi and cut it into fine strips.
15. 15. Heat some oil in a non-stick pan with a diameter of 24 centimeters.
16. 16. Fry the prepared vegetables for two minutes until light brown, stirring occasionally.
17. 17. Deglaze the vegetables with the remaining soy sauce.
18. 18. Add the deep-sea shrimp to the pan.
19. 19. Pour the batter evenly over the ingredients in the pan.
20. 20. Fry the pancake over low to medium heat until the bottom is golden brown.
21. 21. Carefully flip the pancake.
22. 22. Fry the other side for another two minutes.
23. 23. Cut the finished pancake into pieces.
24. 24. Serve the pancakes with the prepared sesame dip.

Nutrition per serving

• kcal: 447
• Protein: 19 g · Fett/Fat: 23 g · Carbs: 40 g