Wonderful Appetizer! You can also make these to take along on a picnic - keep in a cooler if you use shrimp or other meat or have them vegetarian. Try using left over chicken, vegetables or other meats. In Korea this is called "Pajon" and is a typical street vendor food. Use chopsticks or you fingers. This recipe was originally from Eating Well Magazine (1993)
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Units: US | Metric
- 44.37 ml reduced sodium soy sauce
- 29.58 ml cilantro, finely chopped
- 1 green onion, finely chopped
- 7.39 ml rice vinegar (or cider vinegar)
- 4.92 ml sugar
- 4.92 ml sesame seeds, toasted and ground
- 3 large eggs
- 4 large egg whites
- 354.88 ml flour
- 29.58 ml vegetable oil, plus
- 4.92 ml vegetable oil
- 236.59 ml water
- 113.39 g small cooked shrimp
- 10 green onions, trimmed, quartered lengthwise and cut into 3-inch lengths
- 1 small zucchini, ends trimmed and sliced int fine julienne, 3-inch long
- 1 large carrot, peeled, cut into fine julienne 3-inch long
- 59.14 ml fresh chives, chopped
- 1Dipping sauce: combine soy sauce, cilantro 1 chopped green onion, vinegar, sugar & sesame seeds. Leave at room temp or refrigerate.
- 2Pancakes: Beat 1 egg and 2 egg whites together with a fork.
- 3Whisk in the flour, 1 tbsp oil, and water.
- 4Batter should be smooth and medium thick.
- 5Let the batter rest for 20 minutes.
- 6Cooking the Pancakes:.
- 7Beat remaining eggs & egg whites.
- 8Heat 1 tsp oil in a skillet or a large non stick griddle, medium-low heat.
- 9Pour out approx 1/2 cup batter (6-8" circle).
- 10Lay 1 fourth of the shrimp on top of the pancake along with 1/4 of the green onions, carrots, zucchini, & chives.
- 11While the pancake is cooking spoon 1/4 of remaining batter over the pancake to fill the spaces between the veggies. After approx 3-5 minutes when the egg mixture has begun to set flip the pancake. Cook until browned pressing down quite hard with a wide spatula to ensure the batter cooks through. Repeat with remaining batter, shrimp & veggies.
- 12You may refrigerate the pancakes and serve cold or serve fresh at room temperature. To serve, cut the pancakes into wedges and serve with the dipping sauce on the side.
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Nutritional Facts for Korean Green Onion & Shrimp Pancakes With Vinegar Dipping Sa
Serving Size: 1 (106 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 127.6
- Calories from Fat 39
- Total Fat 4.3 g
- Saturated Fat 0.8 g
- Cholesterol 71.2 mg
- Sodium 215.0 mg
- Total Carbohydrate 14.8 g
- Dietary Fiber 1.1 g
- Sugars 1.4 g
- Protein 7.1 g
The following items or measurements are not included: