PA-JEON KOREAN TRADITIONAL SAVOURY PANCAKE

Sesekali ubah selera sarapan pagi. Pa-jeon adalah lempeng Korea yang selalu dihidangkan sebagai sarapan pagi. Kalau dilihat pada bahan lebih kurang cucoq udang kita cuma ianya disediakan secara lempeng. Banyak menggunakan daun bawang dan kucai dan jika suka boleh diletakan ramuan seafood sedikit. Saya letakkan udng hidup cincang sedikit. Pa-jeon ini disajikan bersama sos kicap saya ubah suaikan sedikit mengikut selera Melayu sengan memasukkan hirisan cili padi.

Shrimp Chives Pa-jeon

2 cups all-purpose flour

2 eggs, lightly beaten

1 tablespoon canola or other neutral oil, more as needed

1 1/2 cups water

5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise

20 chives or 5 chopped scallions

1 medium carrot, julienned

1 small yellow or green squash, trimmed and julienned

100 g fresh shrimp chopped

1 tablespoon rice or white vinegar

1 teaspoon sesame oil

1 teaspoon hot pepper oil

3 - 4 tablespoons soy sauce

1 teaspoon sugar

In a medium bowl, mix the flour, eggs and oil with the water until a smooth batter is formed. Stir in the scallion greens, chives, carrots, squash and shrimps.

Heat the oil in an 8- inch nonstick skillet over medium-high heat. Ladle in about a quarter of the batter and spread it out evenly into a circle. If the batter seems too thick you can thin it with a little more water for the next ones. Turn the heat down to medium and cook until the bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with the remaining batter.  As the pancakes are finished you can drain the on paper towels, and place in a warm oven to keep hot.

Make the dipping sauce by mixing together the vinegar, sesame oil, hot pepper oil, soy sauce and sugar.

Cut pancakes into small triangles and serve with dipping sauce.