Shrimp and Napa Cabbage Pancake (Jeon)
Pan-frying⏱ 20min👥 3 servings
Ingredients
- One head of Napa cabbage, using the outer leaves.
- 2 cups all-purpose flour.
- 3 cups of water.
- 4 tablespoons of dried shrimp powder.
- A pinch of salt (when using flour).
- 1 tablespoon of cooking oil.
- 1 tablespoon of perilla oil.
Instructions
1
Wash the outer leaves of the Napa cabbage and remove excess water.
2
Carefully remove the tough core from the Napa cabbage and make shallow cuts in it. Then, use a knife to gently pound and flatten the cabbage.
3
Mix flour and water in a 2:3 ratio, then add dried shrimp powder to create a thin batter.
4
Heat some cooking oil and perilla oil in a pan over medium-low heat.
5
Lightly coat the Napa cabbage leaves with batter and place them on a pan. Use chopsticks to press down on them as you cook, ensuring both sides are golden brown.