Korean Saeujeon/Shrimp Pancakes#EatTheWorld

These Korean Saeujeon / Shrimp Pancakes are plump and juicy patties made from shrimp, aromatics, and vegetables. It’s simple, tasty, and done in 20 minutes! Saeujeon tastes sweet and succulent and has a chewy texture. When cooked, the shrimp look gorgeous!

This recipe is adpated from here 
Ingredients
8 Large Shrimps/Prawns
½ Teaspoon White Pepper powder (or black pepper)
¼ Cup All Purpose Flour
1 Egg
Oil for frying
Salt To Taste
1 Teaspoon Mustard Sauce
A Dash of Red Pepper powder
For Dipping Sauce
1 Tablespoon Soy sauce
2 Teaspoons White Vinegar
1 Teaspoon Toasted Sesame Seeds
1 Teaspoon Hot & Sweet Sauce
Method

To Make Dipping Sauce
Combine soy sauce, vinegar, chopped green onion, and sesame seeds in a small bowl and mix well. Set aside.
For The Shrimps 

Shell the shrimps, devein, butterfly cut shrimps wash and pat dry with a paper towel. Score the shrimp on both sides so that it won’t shrink when cooked.

Put the shrimp on a large plate, belly side up and side by side without touching each other.

Season the shrimp with mustard sauce, salt and white pepper over top, evenly. 

Coat the inside of the shrimp with flour.
Heat up a pan over medium flame. Add little cooking oil to the pan.
Beat an egg with a pinch of salt in a bowl.

Dip the shrimp into the egg and place it in the pan. Repeat this with the rest of the shrimp but don’t crowd them in the pan.

Cook for a few minutes until the bottom of the shrimp turns a little light golden brown, pressing down slightly with a spatula every now and then. Turn them over and cook another couple of minutes until both sides are light golden brown. Place them in a paper towel to drain any excess oil.

Serve with Dipping Sauce. Enjoy!!
Labels: Prawns, Shrimps, Korea, Asian Cuisine, Fried, Seafood/Fish, Eat the World, Side Dish

Check out all the wonderful Montenegro recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "Korea".

• Dwaeji Bulgogi (Korean-Style Pork BBQ) by Amy's Cooking Adventures
• Hotteok by A Day in the Life on the Farm
• Kimchi Variations: An Exploration of the North and South Korean Recipes by Culinary Cam
• Korean Saeujeon/Shrimp Pancakes by Sneha's Recipe
• Korean Short Ribs (Galbi) by Palatable Pastime 

Eggless Oats Litchi Loaf#BreadBakers

A very easy to make, soft and delicious litchi dessert loaf. Perfect to serve for a Hi Tea party or have it with as a dessert with an ice cream of your choice.
I have used frozen litchis in this recipe. When they were in season, freeze them. You can also use canned litchi or frozen, just drain the syrup whether canned or frozen.
Cup Measurement - 250 Ml

Ingredients
1 Cup Level All Purpose Flour
½ Cup Level Oats powder
2 Tablespoon Level Corn Flour

1 Teaspoon Baking powder
½ Teaspoon Baking soda
¼ Teaspoon Salt¾ Cup Condensed milk
½ Cup Vegetable Oil
150 Ml Sour Cream - Homemade
1 Teaspoon Vanilla Essence
¾ Cup Chopped Litchis
A Pinch of Yellow Food color
To Garnish
2 Tablespoons Chopped Pistachio or as required
Method

Preheat the oven at 180°C.
Grease a loaf pan and line with parchment paper. Strain all the syrup from the litchis and then finely chop them.
In a bowl sieve flour, oats powder, corn flour, salt, baking powder and soda.
Add the lemon color to the sour cream, mix well, keep aside.
In a large bowl whisk the condensed milk , vanilla essence and oil well till fluffy and creamy.
Now mix the sifted flour along with the sour cream in three batches. Beating after every addition well. Fold in chopped litchis in the batter.
Pour the batter in the prepared loaf pan.
Tap the pan gently on the counter. Sprinkle chopped pistachios.
Bake in the preheated oven at 180° for 35- 40 minutes or until the toothpick comes out clean.
It took exactly 40 minutes in my oven to bake.
Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean, its done. 
Let the cake cool down completely before slicing.

Serve it with tea, coffee or a glass of milk. Or enjoy with ice cream.
Labels: Bread Bakers, Litchi, Eggless, Cakes, Breads, Dessert

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Dessert Breads.

• Eggnog Babka Knots by Karen's Kitchen Stories
• Coconut Pandan Babka by A Messy Kitchen
• Gingerbread by Palatable Pastime
• Sourdough Sweet Potato Loaf by Zesty South Indian Kitchen
• Sweet Cranberry Soda Bread by Food Lust people Love
• Eggless Oats Litchi Loaf by Sneha's Recipe
• Sourdough Zucchini Bread by A Day in the Life on the Farm

Protein Packed Winter Veggies & Fruit Salad#SundayFunday

This Protein Packed Salad is a satisfying meal or side dish that has winter veggies, fruit, eggs and cashews for crunch. This salad is so filling, nutritious, gives you energy and a feeling of fullness. In this salad you can add beans, legumes, meats, fish, tofu or cottage cheese to make. 

Ingredients 
1 Apple - finely chopped 
1 Pear - finely chopped 
1 Small Carrot - finely chopped 
1 Cucumber - finely chopped 
1/3 Cup Pomegranate Kernels 
1 Cup Chopped Romain Lettuce 
1 Cup Chopped Butter Head Lettuce 
2 Tablespoons Chopped Parsley 
2 Boiled Eggs - chopped 
15 Salted Cashew nuts - optional 
For The Dressing 
Juice Of half Lemon 
2 Tablespoons Mayonnaise 
2 Tablespoons Hot & Sweet Sauce
1 Tablespoon Olive Oil 
1 Teaspoon Dried Fruit Honey 
Salt & Pepper powder to taste
Method

Place all the dressing ingredients in a small glass jar shake it well.
Mix all the salad ingredients in a large bowl keep it to chill in the refrigerator. 
Just before serving pour the dressing and Enjoy!!

Labels: Apple, Pears, Carrot, Cucumber, Pomegranate, Lettuce, Egg, Parsley, Cashewnuts, Salad, Sunday Funday, Honey, Side Dish

• A Day in the Life on the Farm: Arugula and Pear Salad 
• Culinary Cam: Brûléed Posset-Filled Pears 
• Sid's Sea Palm Cooking: Gluten free Frangipane Pear Tarts 
• Karen's Kitchen Stories: Pear and Cherry Sourdough Bread 
• Food Lust People Love: Pear Crisps 
• Sneha's Recipe: Protein Packed Winter Veggies & Fruit Salad 
• Amy's Cooking Adventures: Roasted Pear & Beet Salad 

Dahiwale Aloo Ki Sabzi/Potatoes In Yogurt Sauce#AlphabetChallenge

Dahiwale aloo is nothing but potatoes in yogurt gravy.  This  is a very creamy and flavorful gravy.  Its quick easy and tastes delicious.

Ingredients
For the  Aloo 
10 - 12 Peeled Baby Potatoes
½ Teaspoon Cumin seeds
½ Teaspoon Mustard seeds
½ Teaspoon Onion seeds
½ Teaspoon Fennel seeds
¼ Teaspoon Asafoetida
2 Bay leaves
3 Cloves
1 Stick Cinnamon
A Sprig Curry leaves
1 Green Chilly - slit
2 Teaspoon Red chilly powder
1½ Teaspoons Coriander Cumin powder
¼ Teaspoon Turmeric powder
1 Cup Yogurt - whisked
2 Tablespoons Ghee
Salt to taste
For The Garnish
2 - 3 Tablespoons Coriander leaves - chopped

Method  
Heat the ghee in a kadai/pan,  add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
Add the potatoes, chilli powder, coriander-cumin powder, turmeric powder, salt and sauté till the masala coats the potatoes evenly. 

Add ½ cup of water and bring to a boil.
Add the curds and bring to a boil while stirring continuously so that the gravy does not split.

Garnish with the coriander. Serve hot as a side dish or have as a main course meal with rotis, naan or paratha.
My Notes

As this gravy cools, potato will absorb some of it, so serve hot. If serving later then add a little more water and make a thin gravy. By the time you reheat/serve, you will still have some gravy left.
Labels : Baby Potatoes, Vegetarian, Yogurt, Main course, Side Dish, Gluten free, Vrat, Jain food, No Onion No Garlic, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "Y"

• Sneha’s Recipe: Dahiwale Aloo Ki Sabzi/Potatoes In Yogurt Sauce 
• A Messy Kitchen: Frozen Yogurt Pie 
• A Day in the Life on the Farm: Teriyaki Ahi, Avocado, and Cucumber Salad
• Mayuri’s Jikoni: Vegetable Raita | Indian Yogurt Salad 
• Food Lust People Love: Yamitsuki Addictive Cabbage
• Karen’s Kitchen Stories: Yangzhou Fried Rice
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Yellow Mustard Seed Giardiniera Deviled Eggs
• Culinary Cam: Yemarina Yewotet Dabo (Ethiopian Honey Bread)  
• Jolene’s Recipe Journal: Yogurt Cornbread 

Masala Chai Mousse Bundt#SundayFunday

It's a soft, fluffy mousse cake spiced with masala chai spices and made with biscuits. It's a perfect tea cake.

Cup Measurement = 200 ML

Ingredients
For The Tea
200 ML Water
2 Tablespoon Masala Chai Tea Leaves
2 Cardamoms
4 Teaspoons Sugar
200 ML Milk
For The Mousse
32 Glucose Biscuits - grind to a powder
100 Grams Digestive Biscuits - grind to a powder
¼ Cup Melted Butter
1/3 Cup Fresh Cream
½ Cup Milk
1½ Cup Whipped Cream
1 Large Egg
¼ Teaspoon Baking powder
½ Teaspoon Vanilla Essence
¼ Cup Milk
1 Tablespoons Vegetable Oil
2 Tablespoon Chocolate Chips for the topping
Method

In a deep pan on medium heat, add water, lemongrass, mint leaves and let it boil for 5 to 10 mins, then add cardamom powder, sugar and tea leaves and let it boil again for 10 mins, add more water if the water level goes down, then add milk and let it comes to a rolling boil 3 to 4 times, then take it off heat and strain to get a clear tea.

In a shallow pan, heat cream for 3 to 4 minutes, then add glucose biscuits, it will firm up, not to worry, add the tea and stir to break all lumps, then add in milk and keep breaking the lumps, once the mixture is nice and clear take it off heat.

In a bowl take the powdered digestive biscuits and mix in butter, mix until all the biscuit powder is mixed with butter. In a round ring mold place the biscuit butter mixture, flatten it out and then freeze until ready to use.

In a bowl, add the whipping cream using an electric whisk, whisk the cream until they form stiff peaks, then add cooled tea-cream mixture and whip until they have completely incorporated. Beat in the egg, baking powder and essence then add the milk and oil and continue to beat. Pour this into a greased small bundt and sprinkle a the chocolate chips with a spoon lightly swirl it and bake in a preheated oven at 170°C for 25 -30 minutes (I found that it was browning too much on top after 14 minutes so I tented it with a foil). This took excalty 30 minutes, if you insert a tooth pick,  it will come out a little wet since I added chocolate chips. 

So check for doness when the cake starts to leave the sides of the pan. Cool and enjoy!!
Labels: Cake, Bundt, Sunday Funday, Mousse, Chai Bundt, Biscuits

Today for Sunday Funday we are celebrating National Mousse day.

• A Day in the Life on the Farm: Cranberry Mousse 
• Amy's Cooking Adventures: Dark Chocolate Mousse 
• Karen's Kitchen Stories: Easy Gingersnap Cookie Mousse 
• Sid's Sea Palm Cooking: Layered Carrot Mousse 
• Sneha's Recipe: Masala Chai Mousse Bundt 
• Culinary Cam: Olallie Chocolate Mousse 
•  Mayuri’s Jikoni: Pomegranate Mousse