Kimchi Pancakes with Shrimps
Crispy pancakes with shrimps, kimchi and Korean dipping sauces.
Ingredients
Number of portions
800 ml kimchi
20 spring onions,
1 yellow onion, shredded
400 g peeled shrimps (optional)
200 ml oil
Pancake batter:
500 ml wheat flour
500 ml cornstarch
50 ml Santa Maria Baking Powder
3 eggs
2 tablespoons Santa Maria Fermented Soy & Chili Paste
2 tablespoons Santa Maria Sesame & Chili Seasoning,
800 ml water
Dipping sauces:
300 ml Santa Maria Fermented Chili Sauce
300 ml soy & Sesame dressing (See sauces recipe)
How to prepare
Shred the onion and chop the kimchi. Then squeeze out as much liquid as possible from the kimchi.
Mix flour, cornstarch and baking powder with Santa Maria Sesame & Chili Seasoning in a bowl.
Whisk in water, eggs and Santa Maria Fermented Soy & Chili Paste.
Add onion and kimchi to the batter. It should now be quite thick, so adjust with flour or water if necessary.
Heat plenty of oil in a pan. Use a spoon to put batter into the hot pan and shape your pancakes thinly. It’s easier to make the pancakes pretty small. Fry for about 2 minutes per side on medium heat until the pancakes have a nice color and crispy edges.
Cut into pieces if to be served with chopsticks. Place the pieces on warm plates and serve with the dipping sauces.
Tips!
Try to make the pancakes thin as they will get thicker during cooking.
Allergens
Sesame, soy, wheat
Recipe categories
Food