Korean Style Tofu Pancakes with Shrimp
Korean Style Tofu Pancakes with Shrimp is a flavorful and healthy dish combining tofu, shrimp, and fresh vegetables, pan-fried to golden perfection. Perfect as a side dish or appetizer, this Korean recipe is easy to prepare and packed with protein and nutrients, offering a delightful balance of taste and texture.
Korean Style Tofu Pancakes with Shrimp is a delicious and nutritious dish that combines the delicate texture of tofu, the sweetness of shrimp, and the vibrant flavors of fresh vegetables. These golden-brown pancakes are soft on the inside and lightly crispy on the outside, making them a perfect balance of texture and taste. Enhanced with the umami of enoki mushrooms and the subtle aroma of white wine, this dish is both healthy and satisfying. Perfect as an appetizer, side dish, or even a light meal, these pancakes are packed with protein and vegetables, making them a wholesome option for any occasion. Easy to prepare and visually appealing, Korean Style Tofu Pancakes with Shrimp are sure to impress your family and guests with their delightful flavors and elegant presentation.
Ingredients
- Half block of tofu
- 3 eggs
- 1 green onion
- 1 carrot
- 1/2 enoki mushroom
- 1/2 teaspoon salt
- 8 shrimp
- 1 teaspoon white wine
- Cooking oil
Nutritional Information
- Calories: 200
- Protein: 15g
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Sugar: 1g
- Fiber: 2g
- Cholesterol: 170mg
- Sodium: 300mg
Directions
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Dice the green onion and carrot. Place the enoki mushrooms in a bowl with water, wash thoroughly, then pat dry with tissue. Chop the mushrooms finely.
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Cut the half block of tofu in half and gently squeeze out the excess water. In a bowl, combine the tofu, diced green onion, carrot, eggs, and salt. Mix well until evenly combined.
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Place the shrimp in a separate bowl. Add 1 teaspoon of white wine to the shrimp and mix to coat.
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Heat 4 small sauté pans over low heat and lightly coat each with cooking oil. Divide the tofu mixture evenly into the 4 pans. Place 2 shrimp on top of the mixture in each pan. Cover the pans with lids and cook for 5 minutes. After 5 minutes, remove the lids and gently stir the mixture with a spoon. Cover again and cook for an additional 3 minutes. After 3 minutes, remove the lids, flip the mixture with a spoon, and lightly add more oil if needed. Continue frying until golden brown and cooked through.
