a water parsley pancake. a soft carbonated dough.
I made it crispy and healthy by adding pancake powder, frying powder, and carbonated water to the water parsley pancake.
4 serving
Within 30 minutes
사계절밥상
Ingredients
  • water parsley
    1handful
  • Shellfish
    100g
  • Cheongyang red pepper
    3ea
  • Red pepper
    2ea
  • pan frying powder
    1C
  • Frying flour
    1C
  • sparkling water
    1.5C
  • Soy sauce
    2T
  • Vinegar
    2T
  • cooking wine
    1T
  • Sesame
  • Sesame oil
Video
Cooking Steps
STEP 1/7
Rinse the clams twice in light salt water and drain.
*If the clam meat is too watery, it splatters in the oil when frying, so make sure to drain it and put it in the batter.
STEP 2/7
2. Chop the Cheongyang chili pepper and chop red pepper
Please cut it so that the color stands out
STEP 3/7
2. Chop the Cheongyang chili pepper and chop red pepper
Please cut it so that the color stands out
STEP 4/7
4. In a bowl, knead the pancake and frying powder 1:1 and add 1,1/2C of carbonated water.
STEP 5/7
5. When the dough is ready, mix the chopped water parsley, red pepper, and clams.
STEP 6/7
Scoop out a ladle of batter one at a time in a well-greased pan and fry until golden brown.
STEP 7/7
With soy sauce, vinegar, cooking wine, cheongyang pepper, sesame seeds, and sesame oil
I'm going to make soy sauce for dipping.
It's seasoned with pancake and frying powder, and if it's bland, I didn't season the dough at all so that I can dip it in soy sauce. I kneaded it with carbonated water rather than water and fried it more crispy.
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