STEP 1/11
I prepared ingredients for cabbage pancake.
STEP 2/11
I prepared frozen Argentine red shrimp.
STEP 3/11
It's easy to cook because the head and intestines are removed.
Peel the shrimp and wash it once.
STEP 4/11
I removed the cabbage into sheets and washed them one by one under running water.
STEP 5/11
Cut cabbage into 1cm wide slices and shrimp into 1cm wide slices.
STEP 6/11
Add 250ml of water to 150g of buckwheat flour and mix well.
It's good to make the dough slightly watery.
You can get buckwheat pancake powder easily at the mart.
STEP 7/11
Season the dough with 2 tablespoons of tuna liquid.
STEP 8/11
Mix the sliced shrimp and cabbage in the batter.
STEP 9/11
Pour 3 or 4 spoons of cooking oil into a frying pan over medium-low heat, and when it gets warm, add a ladle of dough and spread it out slightly thickly.
I'd like to have an angled red pepper.
STEP 10/11
Turn the dough over when it is almost fluffy.
If the pan is low on oil, top it up.
Use a fritter tender to grill the pancake.
STEP 11/11
You can bake it until it's golden brown back and off.
If you put enough cooking oil on medium-low heat and cook it gently like frying, it becomes very crispy.
For the sour soy sauce, you can add dark soy sauce and plum syrup and sesame seeds and chopped green onions.
If the seasoning is bland, enjoy it with sweet and sour soy sauce.
Cabbage is good for your immune system, so I think it would be good to eat a lot.
If you make cabbage pancake with buckwheat pancake powder, it is more savory and delicious.