CookPal AI
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Korean Zucchini Perilla Leaf Pancakes

Cost $5, save $10

Source: Recommended by CookPal

  • 15 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 🥒 3/4 zucchini, julienned
    • 10 perilla leaves, julienned

  • Seafood

    • 🦐 10 frozen shrimp, thawed and chopped

  • Batter

    • 50g pancake mix
    • 💧 50ml water
    • 🧂 A pinch of salt
    • Adequate cooking oil for frying

STEPS

1

Wash the zucchini and julienne it into thin strips.

2

Rinse the perilla leaves under running water, cut them in half, and julienne.

3

Thaw the frozen shrimp in water, pat dry with a paper towel, and chop into bite-sized pieces.

4

In a bowl, mix zucchini, perilla leaves, shrimp, and a pinch of salt.

5

In a separate bowl, combine 50g pancake mix and 50ml water until smooth.

6

Add the vegetable and shrimp mixture into the batter and mix until evenly coated.

7

Heat a frying pan over medium heat and add enough cooking oil to coat the surface.

8

Scoop a portion of the batter into the pan and fry for 1 minute on one side. Flip and press gently with a spatula, frying for another minute.

9

Flip again and fry for an additional 20 seconds until crispy. Serve hot.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 15g
    Protein
  • 20g
    Carbs
  • 10g
    Fats

💡 Tips

Use fresh perilla leaves for a more aromatic flavor.Adjust the thickness of the batter to your preference by adding more water or pancake mix.Serve with a dipping sauce made of soy sauce, vinegar, and a pinch of sugar for added flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.