Korean Kimchi Pancakes
Ingredients: chicken essence
Recipe Recommendations
- shrimp 60 grams
- leek 60 grams
- low-gluten flour 100 grams
- eggs 1 grams
- qingshui appropriate amount
- Korean hot sauce 2 tablespoons
- seafood soy sauce 2 tablespoons
- vinegar 1 tablespoon
- sugar 1 teaspoon
- sesame oil 1/4 teaspoon
- chicken essence 2 teaspoons
- pepper appropriate amount
- salt a little
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Korean Kimchi Pancakes
1
Cut the shrimp in half.
2
Drain the kimchi and cut it into small pieces; cut leeks into 3 cm long pieces.
3
Add egg, chicken essence, a little salt, pepper and appropriate water to low-gluten flour.
4
Mix into a flowable paste. (The ratio of powder to water is approximately 1:1)
5
Pour shrimp, leeks, and kimchi into the batter and mix well.
6
Pour a little oil into a frying pan, pour the mixed batter into the pan and fry it until done, cut into slices before serving, and dip in the sauce.