Water parsley jeon. Dallaejang. Crispy jeon. This is it
A lot of water parsley~ You can add squid instead of the delicious water parsley shrimp pancake with a lot of shrimp, but you can make a crispy pancake even if you don't put it in.
2 serving
Within 10 minutes
즐거운날랄라
Ingredients
  • water parsley
    150g
  • Cocktail shrimp
    8~10ea
  • pan frying powder
    1/2paper cup
  • Frying flour
    1/2paper cup
  • Water
    1cup
  • Cooking oil
    suitably
  • Red pepper
    1ea
  • onion
    1/2ea
  • Soy sauce
    3TS
  • plum extract
    2TS
  • Red pepper powder
    2TS
  • cooking wine
    1TS
  • Sesame oil
    1TS
  • Sesame
    little
Video
Cooking Steps
STEP 1/7
Wash the water parsley clean. Dip it in rice water or vinegar-diluted water for 10 minutes, wash it several times in running water, and cut it into bite-size pieces.
STEP 2/7
Stir in 1 cup paper cup and 1 cup cold water, respectively, at 1:1 ba ratio. Stir for too long to form gluten, so stir moderately.
STEP 3/7
Combine water parsley, 1/2 onion slices, 8-10 cocktail shrimps, and all red peppers in batter. At this time, too, roughly
STEP 4/7
Preheat a pan with plenty of oil, scoop out a ladle of dough and fry it widely.
STEP 5/7
Turn the edges over when they are shaped to a certain extent. Instead of flipping it over several times, turn it over two to three times.
STEP 6/7
I'd like to have some dalaejang, too. Wash 8 to 10 roots of wild chives and chop them up.
STEP 7/7
3 tablespoons of soy sauce, 2 tablespoons of plum juice, 2 tablespoons of red pepper powder, 1 tablespoon of cooking wine, 1 tablespoon of sesame oil, and the sauce for sesame seeds are all mixed well, and if you mix them well, the soothing is done. :)
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