Water parsley seafood pancake
Water parsley seafood pancake is perfect for gloomy or rainy weather due to the taste of spring minari and seafood. Scented water parsley scent, shrimp and squid met. Water parsley seafood pancake with a different taste from green onion pancake.
2 serving
Within 20 minutes
민트쿠킹
Ingredients
  • water parsley
    200g
  • Squid
    100g
  • Shrimp meat
    4ea
  • egg
    1ea
  • Flour
    8TS
  • potato starch
    8TS
  • Salt
    1/2ts
  • Water
    150ml
Video
Cooking Steps
STEP 1/9
Wash water parsley clean under running water. Take off the leaves while washing
STEP 2/9
Cut the washed water parsley into quarters
STEP 3/9
Cut the squid and shrimp into small pieces
STEP 4/9
Add flour, starch, water, and salt and make a thin dough
STEP 5/9
Spread the water parsley on a pan that's preheated pan
STEP 6/9
Pour half of the dough evenly, spread out the shrimp and squid, and pour out the rest of the dough evenly.
STEP 7/9
Add cooking oil to the edges and add an egg
STEP 8/9
Spread the dough and eggs evenly
STEP 9/9
Cook for about 5 minutes and turn over when the edges turn brown. Turn it over and cook for another 2 to 3 minutes.
The dough should be just flowing, and then spread it out evenly in order of dough >> seafood >> dough >> egg
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