關於 spring onion pancake korean ，我們在網路上蒐集到這些相關的討論、資訊與評價

{Recipe} Laksa Seafood Pancake
Inspired by the Korean kimchi pancake, this laksa seafood pancake is spicy and delicious thanks to New Moon Laksa Paste which is full of oomph and kick. I used the king top shell which is a good source of protein as it is actually low in fat and trans-fat free. Feel free to add prawns or squid to your liking.

Ingredients (Makes 2 large 20-cm pancakes)
2 Tb Sesame Oil
1 medium sized red pepper, sliced
2 stalks thai spring onion, cut into about 5-cm in length
1 New Moon Braised King Top Shell, cut each slice by half
1 cup all purpose flour
1/4 cup corn starch
40g New Moon Laksa Paste
200ml water (feel free to use coconut milk)
1 tsp white sesame, toasted

For the dipping sauce:
2 Tb soy sauce
2 Tb white rice vinegar

Method
1. In a large bowl, combine the flour, corn starch, water and laksa paste till well-combined. Add in spring onion, red pepper and braised king top shell slices.
2. Heat a nonstick or cast iron pan over medium high heat. Add 1 tablespoon oil and add the batter to the pan, spreading it in an even layer. Fry until browned on one side. Flip the pancake and continue to cook until browned on the other side.
3. Assemble the dipping sauce by combining the sauce ingredients in a small bowl. Serve alongside the pancake.

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材料：
熱香餅混合粉 150g，雞蛋 1，牛奶 100ml，椰菜 50g，粟米 3 tbsp，蔥 2 tbsp，水牛芝士 50g，煙肉 50g，照燒醬 1 tbsp，芝士 1/2，蛋黃醬 1 tbsp，柴魚，番茜

做法：
1. 將熱香餅混合粉，雞蛋，牛奶拌勻，加入椰菜，粟米，蔥，水牛芝士，煙肉拌勻
2. 開油鑊煎御好燒，加入木筷子，捲好
3. 加上照燒醬，芝士，蛋黃醬，柴魚，番茜

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※Ingredients :
150g Pancake Mix, 1 Egg, 100ml Milk
50g Shredded Cabbage, 50g Sliced Bacon, 50g Mozzarella Cheese, 3 Tbsp Canned Corn, 2 Tbsp Spring Onion, 1/2 Sliced Cheese
-Topping: 1 Handful Katsuobushi, 1 Tbsp Mayonnaise, 1 Tbsp Teriyaki Sauce, 1 Pinch Parsley Powder
1. Combine pancake mix, egg, and egg to make a mixture
2. Add prepared cabbage, canned corn, spring onion, cheese and bacon.
3. Pour 1 scoop of mixture on a pan and cook. Use wooden chopstick to roll the pancake.
4. Brush off pancake with teriyaki sauce, and place half of sliced cheese.
5. Put the lid on to let cheese melt
6. Put mayonnaise into zig-zag form and place katsuobushi, parsley and serve.

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Korean Seafood Garlic Chive Pancake

Ingredients:

Garlic Chive..........................90 g
Spring Onion.........................3 stalks
Shrimp..................................10 Pcs
Oyster...................................10 Pcs
Eggs (Whisked)......................................2 Pcs
All Purpose Flour..................3/4 Cup
Tempura Powder...................1/4 Cup
Cold Water.............................1 Cup
Korean Chili Paste, Gochujang......... 1Tsp
Salt......................................................1/4 Tsp
Pepper Powder....................................1/4 Tsp
Sweet Potato Powder...........................1/2 Tsp
Red Chili (Sliced)..............................................1 Pcs


Cooking:

1. Remove the shells, heads and digestive tissues of the shrimps. Seasoning with some salt.

2. Wash Oysters with some Salt. Pat dry with kitchen paper. Mix well with the Sweet Potato Powder.

3. Mix All Purpose Flour, Tempura Powder, Salt, Pepper Powder, Cold Water and Korean Chili Paste until no lumps.

4. Add oil in a hot frying pan. Add Spring Onion and a bit of Flour Mixture. Pan fry a minute or two.

5. Add the Garlic Chive to the Flour Mixture, mix well.

6. Add the Chive-Flour Mix to the saucepan. Pan fry in medium low heat, add Shrimps, Oysters, Eggs and Red Chili.

7. Pan fry until both sides edges brown. Enjoy!


中文食譜 :
https://www.facebook.com/MyPrivateKitchen.Chriswong/videos/1876211365982499/

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