Pajeon is one of my family must order dish whenever we dined at Korean restaurant. They love it so I attempted making it. After checking out few sites for recipes and methods, I came out with my version! My aunt gave thumb up. Recently she even commented mine is nicer than the one at Bigmama! lol!
My version of Pajeon - light and crispy throughout!
Ingredient A:
- 1/2 zucchini (shredded n seasoned with 1/2 tsp salt for 15 mins to extract the water out)
- 5 medium size prawns (cut into cubes)
- 1/2 no yellow onion (chopped coarsely)
- 2-3 stalks spring onion/chives (cut into 2 inch length)
- 1 tsp fish sauce
- 1/2 tsp sesame oil
- 1/2 zucchini (shredded n seasoned with 1/2 tsp salt for 15 mins to extract the water out)
- 5 medium size prawns (cut into cubes)
- 1/2 no yellow onion (chopped coarsely)
- 2-3 stalks spring onion/chives (cut into 2 inch length)
- 1 tsp fish sauce
- 1/2 tsp sesame oil
Ingredient B:
- 1/3 cup self raising flour
- 1 tbsp potato flour
- 1/3 cup water
- olive oil or veg oil for frying
Prepare dipping sauce:
2 tbsp soya sauce
1 tbsp vinegar
1/2 tsp red pepper powder
Some toasted seed
Method
1. Squeeze out water from zucchini, place in a mixing bowl
2. Add all other ingredients A into the bowl n mix well
3. Add in ingredient B mix well. The mixture will be dry n a bit starchy with more ingredients than flour.
4. Heat up a non stick frying pan with oil. Pour in the pancake mixture and flatten it.
5. Fry slowly using medium heat till both sides are crisp. Add extra oil if necessary.
6. Serve immediately with the dipping sauce.
Must be patient when frying this pancake in order to get an even crisp!
Enjoy with the dipping sauce!
Or serve it with other Korean dishes to make it a Korean feast at home which we did it pretty often as we love Korean food.
Recipe reference:
Pictures taken with iphone 5.
Check out my dayre and follow me at Instagram @wensdelight!
0 comments :
Post a Comment