I recently had a baby boy and during my pregnancy I was diagnosed with gestational diabetes so I was limited with the type of foods I was able to eat. Korean food was hit and miss as far as affecting my blood sugars, so needless to say, I didn’t eat it as often as I would have liked to. Now, post GD I am able to resume eating my favorite dishes.
I don’t get out to eat as much but that hasn’t stopped me from cooking my favorite dishes at home. Today, I made some Korean style shrimp and green onion pancakes for lunch. I have posted a blog about Pa Jun and this one is similar but slightly different. Below is my recipe for these delicious little pancakes that can be enjoyed just about any time of the day.
What you will need:
6 peeled and deveined shrimp, cut into small pieces
4 green onions, cut into 1 inch pieces and then julienne
2-3 heaping tablespoons of rice flour (or all purpose, if you don’t have rice flour)
Salt and Pepper (fine pepper powder)
for the dipping sauce:
2T rice wine vinegar, 1T light soy sauce, 1/2T sesame oil, 1 green onion finely chopped
What you will do:
1. In a bowl, mix the shrimp, scallions, flour, salt and pepper. Mix well and set aside.
2. In a sautee pan, heat about 4T of cooking oil. When oil is hot but not smoking, spoon the pancake mixture (I used a soup spoon). Cook for a couple minutes on each side until golden brown and shrimp are cooked. Drain on kitchen towel and serve with dipping sauce. Best when served hot.
This recipe is super easy and extremely tasty. The batter can be made ahead of time and stored in the fridge until you are ready to cook (I had to do this as my little one knows exactly when to cry for attention, ha ha). You can also make one giant pancake versus the small ones. You can also add other types of seafood or veggies, the possibilities are endless!
Cheers and happy eating!