Ingredients you already have in the fridge & kitchen!
• A bunch of spring onion / about 8-10 stalks (cut it into 4-5 inches length)
• 100g medium shrimps / about 6-8 pcs (cleaned and deveined)
• 1 free range egg (beat the egg in a small bowl and set aside)
• 70g flour
• 125 ml cold water
• 1 tsp soy bean paste (as a substitute for both salt or soy sauce)
• 1 tsp sugar
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp sugar /honey
• 1/4 chopped onion
• 1/2 chopped green or red chili peppers
•1 tsp roasted sesame seeds
Trying to show the steps, but it wasn't easy to take photo while you are busy during cooking, the food sizzling and oil splashing! Really have to shoot it quick before the food over cook. Haha, but its a great experience.
1. Clean, wash, and drain a handful of spring onions.
2. Combine flour, soy bean paste & sugar in a medium bowl ready to make batter. Start by adding a small amount of cold water and add more as needed to achieve a batter consistency, then whisk until combined.
3. Heat up a non-stick pan, add about 2 tbs vegetable oil; then spread out the spring onion on the bottom of the pan.
4. Drizzle the batter over the green onion evenly, and add the shrimps on top of the batter, so it can stick on the batter, and lightly pour the beaten egg.
5. Then cook until edges begin to turn golden, then turn over with spatula and cook until other side is golden, about 2-3 minutes each side. Pressing down the pancake with spatula occasionally.
6. Cook a few more minutes until the bottom of the pancake turns crispy and golden brown again, and flip it or turn it over.
7. Once you see pancake is crispy and golden brown both side, they are ready to transfer to a cutting board or plates
8. Serve hot with sauce.
The pancake wasn't looked very good, doesn't hold the shape i wanted, but they still taste very good. The taste is even more enhanced when you dip the the sauce. Yummy!
Love the mild flavor of pan fried spring onions in the pancake & the crunchy shrimps.
Have a great start to the week.