April 15, 2018
Breakfast, Dinner, Main Dish,
Eggs, Korean, Quick Meals, Brunch, Weeknight Meals, Stove Top, Spices more
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"From our Sunday newspaper, The Sunday Times. Times are estimated."
To make the sauce, combine all the ingredients in a small bowl and stir until the sugar dissolves and store in an airtight container in the fridge for up to 5 days.
To make the pancake mix, place all the dry ingredients in a bowl and stir to combine and then add the garlic, ginger, 185 ml iced water and the egg and whisk until smooth; add a bit more water to loosen if necessary, it should be thick but runny, with the consistency of pouring cream and then set aside.
Heat 2 tablespoon oil in a non-stick frying pan over medium heat and add half the seafood and fry for 2 minutes, until lightly brown and then spoon over half the bean egg.
Give the batter a quick stir then ladle half into the pan, using the back of the ladle to pread it out to the edges.
Lay half the spring onion in a single layer on top, then fry the pancake for 4 to 5 minutes or until golden brown on the bottom and using a wide spatula to flip to pancake over.
Add a tablespoon of oil, press the pancake down with the back of the spatula, and cook for further 4 to 5 minutes, until golden brown.
Transfer the pancake to a baking tray lined with paper towel to remove any excess oil and then repeat with the remaining batter and ingredients to the make the second pancake.
Serve immediately (with the sauce on the side), allowing people to tear bit of pancake of with chopsticks.
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