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

Spicy Fried Chicken Wings In Gochujang Sauce#SundayFunday

Korean chicken wings are spicy, savory and crispy just fantastic and delicious finger food. Gochugaru is a red crushed chili. It’s not super hot but mildly spiced . This Gochujang paste is versatile and can be used in many other dishes.
Ingredients
For Chicken Wings Marination 

Frist Marination
15 Chicken wings (with skin)
Salt to taste
1 Large Egg
½ Teaspoon Vinegar
½ Cup Cornstarch
2 Tablespoons Gluten Free Bread flour
1 Teaspoon White Sesame Seeds
For Coating Chicken Wings
1 Cup Gluten Free flour
Salt to taste
Oil for deep frying
For The Sauce
1 Tablespoon Sesame Oil
4 - 5 Tablespoons Heaped Gochujang
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Tender Coriander Stems- chopped
1 Teaspoons White Sesame Seeds
2 -3 Tablespoons Water
Fried Chicken Wings
For Garnish
Chopped Spring Onion White and green into big bites Coriander Leaves
White sesame seeds

Method

Remove the non fleshy part of the chicken wings and reserve to make soup broth
Wash and pat dry the chicken wings.
First Marination

If you are marinating the wings overnight then add only salt, egg and vinegar mix well. Then before frying add rest ingredients and deep fry. I kept it overnight
In a bowl add the chicken wings and all the given ingredients, mix well. Cling wrap and refrigerate it for at least an hour.

For Frying

In the Gluten free flour add the salt mix well. Take each chicken wing and dredge it in flour and then fry in hot oil. Do not touch the wings for 10 minutes or until the chicken coating is hard, flip and cook for another 5 minutes. Remove and these have to refried or else they will not cook. Let these cool. Then again heat the oil on high flame and refry all the chicken wings till light golden brown, crisp and cooked till full done, for 5 to 7 minutes.
For The Sauce

In a large pot/kadai heat sesame oil add all the ingredients and cook stirring till it starts to thicken for 3 -4 minutes and oil surfaces. Now add the fried wings and sesame seeds and toss well . Garnish with the given ingredients. Serve .. Enjoy a perfect party appetizer.

Labels: Chicken Wings, Spicy, Appetizer, Sunday Funday, Gochujang, Korea, Asian Cuisine 

• Amy’s Cooking Adventures shares Baked Boneless Buffalo (and Honey BBQ) Wings 
• Palatable Pastime shares Empress Chicken Wings 
• Karen’s Kitchen Stories shares One Pot Sticky Chicken Wings 
• Sneha’s Recipe shares Spicy Fried Chicken Wings In Gochujang Sauce 
• A Day in the Life on the Farm shares Honey Garlic Wings

Keto Cabbage Egg Toast#SundayFunday

This Korean Keto Cabbage Egg Toast recipe is not just affordable but very tasty for breakfast or as a main course meal. This is a satisfying, healthy and deliciously filling meal. An absolute Keto /low carb meal.

Serves One
Ingredients
150 Grams Finely Shredded Cabbage
2 Large Eggs
1½ Tablespoons Oats Fiber
½ Teaspoon Mixed seasoning - See My Notes
Salt to taste
Ham slices
Cheese slices
Butter and olive oil required
For The Sauce
1 Tablespoons Mayonnaise
1 Teaspoon Sriracha Sauce

Method

Combine all sauce ingredients in a small bowl and set aside.

Wash the shredded cabbage twice in sufficient water drain well squeezing to remove as much moisture as you can, keep aside.

Heat a square or tamayoki pan/ skillet with oil or butter over low to medium-low heat.

While pan is heating, in a bowl mix the cabbage, seasoning, salt, egg and oat fiber well. Then add the mixture to the heated pan in an even layer.  

Divide it into two equal toast with a spatula. Cover and cook until lightly golden on the bottom. Use lower heat for a smaller pan since the toast will be thicker. Carefully slide the omelet (uncooked side up) onto a large plate, cover with the skillet, and flip. This ensures the toast will not break apart while flipping. Spread a tad bit of butter on top and all sides. 

Top with cheese and ham slice

Cover it with the cooked/brown side of the other toast. Return the pan on the burner.

Press the top with a spatula so that it is firm throughout and cheese is melts and lightly flip it to brown evenly on both sides. 

Transfer it to a plate and serve immediately, with sauce on the side or drizzled on top. 

My Notes

I used the seasoning that has red chili flakes, pepper powder and mixed herbs. 
Labels: Korea, Cabbage, Egg, Keto, Low Carb, Breakfast, Main course, Sunday Funday, Asian Cuisine, Gluten free, Oat Fiber, Dipping Sauce, Sugar Free, Omelette, Korean, Serves One

For Sunday Funday our theme is Savory Recipes With Oats

Air Fryer Sweet Potato and Oats Smiley from Cook with Renu

Beef and Oat Sliders from A Day in the Life on the Farm

Egg Muffins with Savory Oatmeal Crust from Amy’s Cooking Adventures

Instant Oats Rava Idli from Sizzling Tastebuds

Keto Cabbage Egg Toast from Sneha’s Recipe 

Subak-hwachae/Watermelon Punch - Korean#SundayFunday

This Korean Subak-hwachae/watermelon punch is a popular summer drink. It’s light, refreshing and will quench your thirst for sure! It's a non-alcoholic punch. I have used rose syrup for a little sweetness, you can add sugar according to your taste.

Ingredients 
1 Large Bowl Chopped Watermelon
4 Tablespoons Lemon juice 4 tbsp
4 Tablespoons Sugar or 2 Tablespoons Rose Syrup
2 Pinches Black Salt
Scooped Watermelon - as required for serving
Lemon slice - for garnish
Mint leaves - for garnish
Ice as required

Method

In the blender add watermelon, lemon juice, black salt, sugar and ice. Blend well. Then sieve and pour in the glasses. Now garnish with scooped melon, watermelon, lemon slice and mint leaves. 

Serve chilled!
Labels: Watermelon, Juices, Korea, Asian Cuisine, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: " Melon".

• A Day in the Life on the Farm: Watermelon Mojitos
• Amy’s Cooking Adventures: Watermelon Crunch Salad with Watermelon Poppyseed Vinaigrette and Watermelon Caramel Walnuts
• Mayuri’s Jikoni: Watermelon Soda Float
• Sneha’s Recipe: Subak-hwachae/Watermelon Punch - Korean 

Dalgona Coffee#SundayFunday

My hubby sent me a link on what's app, make this for me. It's was Dalgona Coffee. He is not a coffee drinker, but, still got excited to see this foamy coffee and wanted to taste it, full filled his farmaish😄!!

Dalgona coffee is a whipped coffee.—it started as a Tik Tok trend and has now exploded all over the internet as the trending drink of the moment. It's actually a Korean origin recipe. Is it worth the hype? Only one way to find out, is to make it!! My hubby verdict worth the hype, tasted too good!!

If you've got instant coffee, sugar, and water on hand, you can make this. It'll go by faster if you have a electric hand mixer (don't use an immersion blender - it just doesn't work, I tried it). A regular whisk, will do, you just need a powerful arm, and a good dose of patience and endurance and you'll be rewarded with a nice tall glass of cold, creamy whipped coffee. 

This recipe makes enough dalgona fluff for one serving. It's delicious, chilled and foamy! This coffee is just like Frappe or Indian Cappuccino, served upside down.

Serves One
Ingredients
2 Teaspoons Granulated Sugar
2 Teaspoons Instant Coffee
2 Teaspoons Water
For Serving
Ice, as required
Milk, as required
Method

In a medium bowl, combine sugar, coffee, and water. Using a electric hand mixer or a whisk, vigorously whisk until mixture turns silky smooth and shiny, then continue whisking until it thickens and forms stiff peaks(it takes just 2 - 3 minutes). (If whisking by hand, it will take 8 to 12 minutes to get to optimal fluffiness).

Fill a glass most of the way full with ice and milk, then dollop and swirl the whipped coffee mixture on top, mixing before drinking, if desired.

So fluffy, creamy.. super delicious!!

Labels: Single Serving, Coffee, Korea, Asian Cuisine, Sunday Funday 

Recipes with Coffee

• Affogato Martini by A Day in the Life on the Farm
• Coffee Maple Pancakes by Palatable Pastime
• Lamb Lollipops with Coffee-Pepper Sauce by Culinary Adventures with Camilla
• Cold Brew Coffee by Making Miracles
• Dalgona Coffee by Sneha’s Recipe
• Gingerbread Lattei by Amy’s Cooking Adventures
• Mocha Muffins by Mayuri's Jikoni
• No-Bake Coffee Energy Bites by Cook with Renu
• Sugar Free Hazelnut Iced Coffee with Hazelnut Cold Foam by Our Good Life

Fried Chicken Wings - Korean Style#SundayFunday

I had local dark soy sauce so the color turned blackish, use light soy sauce. If you do not have light soy sauce then reduce the quantity of soy sauce to half. I used potato starch this made the chicken wings nice and crispy . I have also refried them. First fry them till they are nearly done or 80% done and keep aside. When your are ready to serve, heat the oil again and re fry them on medium high flame. They will be crunchy and crispy.

Ingredients 
¼ kg Chicken Wings
3 Tablespoons Soy Sauce - use Light Soy Sauce
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Sesame Oil
1 Tablespoon Honey
1/3 Cup Potato Starch Or Corn flour
Grind To Paste
5 Cloves Garlic
1" Piece Ginger
2 Fresh Red Chillies
For the Honey Dip
¼ Cup Honey
1 Tablespoon Water
1 Tablespoon Hot & Sweet Sauce
1 Tablespoon Soy Sauce
Method

In bowl add, ginger, garlic paste, soy sauce, vinegar, sesame oil, fresh red chillies and honey, mix well, Add chicken wings and toss them well. Add in the potato starch and mix well till they coat the chicken. Keep this aside for at least an hour.
Heat oil in a deep frying pan, fry chicken wings till 80% done.
When your are ready to serve, heat the oil again and refry them on medium high flame till crispy and done. Drain on paper towels.
For the Honey Dip

In a small sauce pan add all the given ingredients and cook till it comes to a boil. Cool.

Serve the Chicken Wings with Honey Dip
These are so crunchy and crispy.
Labels : Chicken Wings, Deep Fried, Appetizer, Soy Sauce, Dipping Sauce, Honey, Sunday Funday, Korea, Asian Cuisine

Sunday Funday

Recipes with Umami

• • Umami Bomb Tomato Sauce from Making Miracles
  • Steaks with Gouda Sauce from Amy's Cooking Adventures
  • Tomato and Blue Cheese Salad from A Day in the Life on the Farm
  • Chorizo Chickpea Tomato Pasta from Food Lust People Love
  • Fried Chicken Wings - Korean Style from Sneha's Recipe
  • Umami from the Sea: Sea Palm-Kale Salad and Uni Handrolls from Culinary Adventures with Camilla
  • Patatas Bravas from Mayuri's Jikoni
  • Easy Vegan Pad Thai from Cook with Renu