Savory Korean Pancakes
Savory Korean Pancakes - Hearty and fiery savory Asian pancakes with prawns
Healthy, because
Even smarter
Nutritional values
These delicious pancakes have a lot to offer. The eggs provide provitamin A, the vegetables are packed with vitamins and fiber, and the shrimp is filled with protein and iodine, which supports the health of the thyroid gland.
You can use a variety of vegetables in this dish, for example, vitamin C-rich pepper strips or zucchini slices, which is also a great source of vitamin B.
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 183.2 μg | (305 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 667 mg | (17 %) | ||
| Calcium | 311 mg | (31 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 2 Tbsps Sesame seeds
- 1 dried chili pepper
- 4 Tbsps soy sauce
- 1 tsp honey
- 3 ozs Pastry flour
- salt
- 1 egg
- 1 bunch scallions
- 1 small carrot (about 1.75 ounces)
- 1 Bok Choy (about 5.5 ounces)
- 2 Tbsps vegetable oil
- 2 ozs Prawn
Kitchen utensils
Preparation steps
Combine sesame seeds and chile pepper in a mortar and crush together (do not grind).
Mix sesame-chile in a small bowl with 3 tablespoons of soy sauce, honey and 1 tablespoon water. Let dipping sauce stand at room temperature.
Combine flour and 1/2 cup water. Add a pinch of salt and stir together until ingredients are just combined.
Whisk the egg and stir into the flour mixture. Let the batter rest for 10 minutes.
Meanwhile, rinse scallions, cut in half lengthwise and cut into approximately 1-inch pieces. Rinse and peel the carrot. Cut carrot into very thin strips.
Rinse bok choy. Cut into thin strips.
Heat oil in a nonstick 10-inch skillet and cook the vegetables, stirring frequently, until light brown, about 2 minutes. Deglaze with the remaining soy sauce.
Add prawns to the pan.
Pour batter over vegetables and prawns and cook at low to medium heat until the underside is golden brown, a few minutes.
Flip pancakes and cook for another 2 minutes. Cut into pieces and serve with the reserved sesame dipping sauce.
