Main ingredients:
Low-gluten flour: 120g; Egg: 1; Sesame oil: 1 tablespoon; Shrimp: 10; Onion: 1/4; Carrot: 1/2.
Auxiliary materials:
Sweet potato starch: 30g; Water: 200ml; Salt: appropriate amount; Chinese chives: 80g; Scallion: 2.
Dipping sauce ingredients:
Granulated sugar: 1 teaspoon; White sesame seeds: a little; Sesame oil: 1 teaspoon; Soy sauce: 2 tablespoons; Vinegar: 1 tablespoon; Honey: 1 teaspoon; Doubanjiang: 1 teaspoon.
Taste: Other; Cooking method: Pan-frying; Time: Half an hour; Difficulty: Simple.
Detailed steps for cooking Korean Pine Nut Shrimp Pancake
Prepare all the ingredients
Sift the flour and starch together
Add egg and salt, slowly add water while stirring
Mix well
Add sesame oil
Split the shrimp in half from the middle
Cut the shrimp into small pieces
Cut the Chinese chives into small sections, dice the onion, chop the scallion, and shred the carrot
Add all the vegetables and shrimp to the batter and mix well
Heat oil in a pan, spoon a certain amount of batter into the pan, and fry over low heat until golden brown
Flip the pancake and fry until the other side is golden brown. Mix all the dipping sauce ingredients to make the sauce for the pancake
Finished product
Finished product
Finished product
Finished product
