Korean Pancakes

Ingredients

• 110 g all purpose flour
• 30 g rice flour ((can be replaced with cornstarch although rie flour makes the pancakes crispier))
• 6 g cornflour
• 1/2 tsp salt
• 1 egg
• 150 ml cold water
• 2 tsp vegetable oil (to cook)
• 250 g shrimp (, clean and peeled)
• 1 tsp (sesame oil)
• 3 spring onions (or 4 if using only greens)
• to taste chili peppers (cut thinly)
• 1 egg (broken, not beaten)
• 4 tbsp soy sauce
• 2 tsp rice vinegar
• 2 tsp sugar
• sesame seeds

Instructions

1. 1

   --- For the dip ---

2. 2

   Mix with a whisk until the sugar is dissolved.

3. 3

   --- For the batter ---

4. 4

   Mix the dry ingredients and pour the water and egg in the center.

5. 5

   Use a whisk to mix everything starting in the center and slowly incorporating the dry ingredients.

6. 6

   --- For the fillings ---

7. 7

   Cut the spring onion in 3cm pieces and if too thick also cut lengthwise.

8. 8

   Mix the shrimp with the sesame oil as well as salt.

9. 9

   --- Cooking ---

10. 10

    Put 1 tbsp of vegetable oil on a 20cm pan on medium heat.

11. 11

    Put 1/4 of the batter and a few fillings on top.

12. 12

    Add another 1/4 of batter on top of the fillings and then put even more on top of that.

13. 13

    Let cook for 4min or until really golden underneath.

14. 14

    Add 1/2 the broken egg on top and flip.

15. 15

    Cook for 2 min and serve with the egg side up.

16. 16

    Repeat with the second pancake.