Real African Dishes: [MC-AllEthnic-Recipes] Korean Seafood Pancakes - 5 pts plus; 31g Carbohydrate; 2g Dietary Fiber

Sunday, March 18, 2012

[MC-AllEthnic-Recipes] Korean Seafood Pancakes - 5 pts plus; 31g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Korean Seafood Pancakes

Recipe By :Grace Parisi
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%) Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup all-purpose flour
1/4 cup rice flour
1 large egg -- beaten
3/4 cup seltzer water -- plus 2 tablespoons seltzer or sparkling water
1/2 teaspoon toasted sesame oil
Salt
1/2 cup kimchi -- drained, pressed dry and chopped
4 ounces medium shrimp -- shelled, deveined and split horizontally
4 ounces baby squid -- bodies cut into 1/4-inch rings, tentacles halved
4 large scallions -- thinly sliced
Vegetable oil -- for frying
1/4 cup soy sauce
1/4 cup unseasoned rice vinegar

1.In a large bowl, whisk the all-purpose flour and the rice flour with the
egg, seltzer, toasted sesame oil and 3/4 teaspoon of salt. Add the kimchi,
shrimp, squid and scallions to the batter.

2.In 2 medium nonstick skillets, heat 1/4 inch of vegetable oil. Spoon 2
mounds of the batter into each skillet and gently spread them into 4- to
5-inch rounds; be sure to evenly distribute the seafood in the pancakes.
Cook over moderately high heat until the pancakes are golden and crisp on
the bottom, 4 to 5 minutes. Carefully flip and cook over moderate heat
until the pancakes are golden and crisp and the batter is cooked through,
about 3 minutes longer. Using a slotted spatula, transfer the pancakes to
a paper towel-lined plate to drain.

3.In a small bowl, combine the soy sauce and rice vinegar. Cut the seafood
pancakes into wedges and serve them with the dipping sauce.

SERVINGS: 4 first-course servings
Total time: 45 mins

These crispy seafood pancakes get a spicy tang from the kimchi that's
mixed into the batter. To add more heat to the dish, thinly slice a hot
chile pepper and add it to the dipping sauce.

Cuisine:
"Asian"
Source:
"Food & Wine, Dec 2011"
S(Formatted by Chupa Babi):
"March 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 220 Calories; 3g Fat (12.8%
calories from fat); 16g Protein; 31g Carbohydrate; 2g Dietary Fiber; 162mg
Cholesterol; 1237mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean
Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 903818 0 1430 0 0 0 0