We are glad to see you on makfa.ru! For a convenient and easy use of our website we apply cookies. If you want to get more information and read our Policy on cookies, please follow the link. By continuing to use our website, including the one-time scrolling, you agree with our use of cookies.

I agree

The website may be displayed incorrectly in this browser. You are recommended to install a more advanced browser.

Chrome Safari Firefox Opera Explorer

Korean pancakes with vegetables and shrimps

Korean pancakes with vegetables and shrimps
6 servings

zucchini of medium size – 1/2 of vegetable;

chili – 1 pepper;

green onion – 5–6 strips;

ice water – 300 ml;

egg – 1 piece;

“Makfa” superior grade wheat flour – 200 grams;

vegetable oil – 4 tablespoons;

cleaned shrimps – 12 pieces.

For the sauce:

garlic – 1 clove;

rice vinegar – 1 tablespoon;

soy sauce – 2 tablespoons;

sesame seeds – 1 teaspoon;

honey – 1 teaspoon;

dried chili pepper – 1/2 teaspoon.

1 hour

Wheat flour

Additional properties Low carb


1. Cut zucchini into slim sticks, chili – into rings, green onion – into 2–3 parts.

2. Pour water into the big deep bowl, add the egg and whisk a little. Add the sieved flour and mix until smooth. Add zucchini sticks to the batter.

3. Heat the vegetable oil in the pan, then place several onion strips, a pare of chili rings and 2 shrimps inside. Pour over with a ladle full of batter and bake the pancake for 2–3 minutes on each side. Bake the rest of pancakes in a similar way.

4. Mix chopped garlic, vinegar, soy sauce, sesame seeds, honey and chili to prepare the serving sauce for the pancakes. Serve the pancakes with the sauces prepared from ingredients mentioned above.

Cuisine China and South-Eastern Asia
Dish type Snacks