Ingredients with Measurements:
- 1 Korean melon, peeled and grated
- 1/2 pound of shrimp, peeled and deveined
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 egg
- 1/2 cup of water
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the grated Korean melon, shrimp, flour, baking powder, salt, and black pepper.
2. In a separate bowl, whisk together the egg and water. Add the egg mixture to the melon and shrimp mixture and stir until well combined.
3. Heat a non-stick skillet over medium-high heat and add the vegetable oil.
4. Using a 1/4 cup measuring cup, scoop the batter and pour onto the skillet. Use the back of the measuring cup to spread the batter into a thin pancake.
5. Cook the pancake for 2-3 minutes on each side, or until golden brown and crispy.
6. Repeat with the remaining batter, adding more oil to the skillet as needed.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving:
Calories: 120
Fat: 5g
Carbohydrates: 13g
Protein: 6g
Substitutions for ingredients:
- Korean melon can be substituted with any other type of melon.
- Shrimp can be substituted with any other type of seafood or protein.
- All-purpose flour can be substituted with rice flour for a gluten-free option.
Variations:
- Add chopped scallions or garlic to the batter for extra flavor.
- Serve with a dipping sauce made with soy sauce, rice vinegar, and honey.
Tips and tricks:
- Make sure to squeeze out any excess liquid from the grated melon before adding it to the batter.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Serve the pancakes immediately for the best texture.
Storage instructions:
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the pancakes in a toaster oven or oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the pancakes on a platter and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
Kimchi or pickled vegetables
Troubleshooting advice:
- If the pancakes are too thick, add a little more water to the batter.
- If the pancakes are sticking to the skillet, add more oil or use a non-stick cooking spray.
Food safety advice:
Make sure to cook the shrimp thoroughly to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Korean pancakes, also known as jeon, are a traditional Korean dish made with a variety of ingredients such as seafood, vegetables, and meat.
Flavor profiles:
The Korean melon adds a sweet and refreshing flavor to the savory shrimp pancakes.
Serving suggestions:
Serve the pancakes as an appetizer or as a main dish with rice and vegetables.
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Region: Korean