Korean Pancake

After trying the Korean pancake, I started to fall in love with it. This is my own experiment of a Korean pancake recipe. Frankly, I didn't take the exact measurement of flour and water....simply based on my "instinct". It should be equal portion of flour and water. The batter should be in pancake-like consistency.

Frankly, the taste is quite good, a bit like fried oyster. If only you dare try out this recipe which was based on my own "guesstimation":-

Ingredients:

• 1 cup of flour mix with 1 cup of water
• 3 to 4 stalks of green onions/scallions, cut into 2 inches length
• 3 to 4 sprigs of cilantro/Chinese celery (this herb goes well with seafood), chopped
• Salt according to taste
• 1 teaspoon of sesame oil
• 1 teaspoon of chilli powder
• 1 cup of shrimps
• 1 egg, beat and mix with some soy sauce and pepper
  
• A flat pan with some oil for frying
  

Method:

1.  Mix the flour with water and salt to the consistency of a batter for pancake.
2. Season with some chilli powder and sesame oil
3. Mix the batter with chopped cilantro and green onions.
4. Heat up some oil in the pan, pour in the pancake mixture to cover the entire pan.
5. Place the shrimps evenly on top of the batter.
6. Pour the egg mixture on top, add a little more oil.
7. Flip over the pancake and continue frying till the other side is set.