Korean Radish & Shrimp Pancake
Julienned Korean radish and peeled shrimp are mixed into a pancake batter with a touch of potato starch for extra crispiness. The radish brings a clean, refreshing crunch while the shrimp adds light protein and sweetness. Scallions are scattered throughout for a mild onion fragrance, and egg helps bind the batter together. Since radish releases moisture, frying over high heat is key to achieving a properly crisp exterior.
Adjust Servings
Instructions
- 1
Julienne the radish, sprinkle a pinch of salt, rest 5 minutes, then lightly squeeze.
- 2
Pat shrimp dry and chop into small chunks.
- 3
Mix pancake mix, potato starch, egg, and water in a bowl until smooth.
- 4
Add radish, shrimp, and sliced scallion to the batter and combine evenly.
- 5
Heat oil in a pan over medium heat and spread the batter thinly.
- 6
Cook 3-4 minutes per side until golden and crisp at the edges.
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Nutrition (per serving)
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