Korean pancakes with vegetables and shrimps

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Ingredients

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.

Cooking
time 1 hour

Main
ingredient Wheat flour

Additional properties Low carb

Cooking

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