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Korean Pancakes w/ Shrimp

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 cup of all-purpose flour
  • 1 egg
  • ½ cup of water
  • half of a zucchini (cut into sticks) cut into sticks
  • half of a white onion (sliced) sliced
  • 2 broccoli florets cut into pieces
  • 2 spring onions cut into sticks
  • 3 shrimp cut into pieces of 3
  • 1 tsp turmeric powder
  • 1 tsp garlic powder
  • 1 tsp Pimenton smoked pepper powder
  • dash of chili powder (optional) optional
  • salt & pepper to taste
  • oil for frying (or use a non-stick pan) or use a non-stick pan
  • 1 batch of Asian Dipping Sauce
  • Sriracha mayo (3 tbsp mayo + 1 tsp Sriracha) 
  • For garnish:
  • black sesame seeds
  • red chili flakes (optional) optional
  • spring onions

Instructions

  • Prepare your veggies by cutting them into sticks or use a peeler/mandoline. Set them aside.
  • In a bowl add all-purpose flour, garlic, turmeric, Pimenton powder, egg and water. Mix well and add the veggies. Season with salt & pepper.
  • Add a bit of oil to a pan and fry the pancakes until they are cooked through and brown on each side. I cooked mine on medium heat and it took me 4-6 minutes for them to be fully cooked. If you make a big pancake be sure to flip it every 2 or 3 minutes. It will take about 10-15 minutes to cook completely.
  • Serve your pancakes with my Asian Dipping Sauce, Sriracha mayo and garnish with spring onions, black sesame seeds and red chili flakes (optional).If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!