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 

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 

Xacuti Chicken Mince Stuffed Bell Peppers#AlphabetChallenge

These Keto Xacuti Chicken Mince Stuffed Bell Peppers is a simple comfort food that's hearty, filling, has incredible flavors, you can bake them or make it in a stove top pan. This is a hassle free versatile, easy, meal which can be prepped earlier or even freeze them.

Serves 4
Ingredients
500 Grams Chicken Mince
1 Tablespoon Heaped Xacuti Masala
1 Teaspoon Each Minced Garlic and Ginger
½ Teaspoon Turmeric powder
2 Medium Onions - chopped
2 Green Chillies - minced
4 Large Bell Peppers/Capsicums - cut into halves
1 Tablespoon Olive oil/Coconut oil
Cheese for topping as required
Method

Saute chopped onions, ginger and garlic in a pot till the onions are soft. Next add the xacuti masala and saute for a minute.
Add the chicken mince, water and stir it well till no big chucks of meat. Add salt to taste and cook covered on medium heat for 20-25 minutes.
Turn the heat off and add the chopped fresh cilantro. Let cool.
Preheat oven to 180°C.
Cut thin slice from stem end of each cleaned bell pepper to remove top of pepper. Remove the seeds and membranes.

Apply little salt to the bell peppers on the inside. Place them in a microwaveable dish add a splash of water to the bottom of the dish and microwave for a minute to soften the peppers a little.
Pour out any liquid from the inside of the bell peppers. Next spoon in the chicken mince in each pepper, drizzle a little olive oil on the sides of the dish. 

Cover the dish with a foil and then bake in a preheated oven for 35-40 minutes at 180°C with both the elements on - top and down. After 40 minutes remove the foil and again bake at 200°C till the cheese turns golden.
Remove cool and enjoy.

Labels: Keto,Alphabet Challenge,Low Carb, Chicken Mince, Stuffed Peppers, Side Dish
Let's take a look at the recipes being shared today with Alphabet "X"

Sneha’s Recipe: Xacuti Chicken Mince Stuffed Bell Peppers 

A Messy Kitchen: Xiao Mi Zhou (Millet porridge/congee) 

Jolene’s Recipe Journal: Xocolati- Aztec Hot Chocolate 

Karen’s Kitchen Stories: Xavier Soup 

Food Lust People Love: Homemade XO Sauce 

Palatable Pastime: Vietnamese Sesame Shrimp Noodles (Mi Xao Tom) 

Culinary Cam: The Luxurious Umami Bomb that is (Homemade) XO Sauce + How to Use it 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Rotisserie Chicken Xavier Soup with Fennel 

A Day in the Life on the Farm: Xanthia Cocktail 

Mayuri’s Jikoni: Pai Huang Gua Hé Xigua

Keto Vegetarian Eggplant Rollatini

This Eggplant Rollatini recipe is a twist on a traditional Eggplant Parmesan and this is a vegetarian version. “Rollatini” is an Americanized version of the Italian word “involtini,” which describes small bundles of food made by rolling thin slices of meat or produce around a filling. 

Here I, have pan fried eggplant slices instead of deep frying. For the sauce have used my Keto Homemade Roasted Tomato Sauce. While this was baking in the oven great aroma of all deliciousness filled my kitchen. Try this and you will love it. This recipe works great as a vegetarian side for potluck & parties.

Serves - 4
Ingredients
2 Large Eggplants/Brinjals
1 Tablespoon Olive Oil
½ Cup Keto Roasted Tomato Sauce
1 Medium Red Onion
2 Clove Garlic - Minced
2 Tablespoons Coriander or Basil Leaves - chopped
Salt & Red Pepper Flakes - to taste
½ Cup Homemade Basil Pesto 
½ Cup Greek Yogurt / Hung Curd
100 Grams Feta Cheese
1/3 Cup Pizza Cheese
1 Tablespoon Chopped Coriander / Basil Leaves - for garnish
Method
For The Sauce

Heat olive oil in a pan. Saute chopped onion, minced garlic until translucent. Add roasted tomato sauce, salt, red pepper flakes and cook until the sauce thickens.
Prepare The Eggplants

Trim off the ends of the eggplants. Slice them lengthwise into ¼ inch slices. Salt the eggplant slices generously and place them in a colander. Set aside for 20 minutes to draw moisture out of the eggplant.
Then rinse off the slices in water and pat them dry using paper towels.

Brush the slices with olive oil on both sides. Heat a griddle and roast the eggplants for about 5 minutes per side until browned. 

Set aside and allow to cool.
For The Stuffing
In a bowl, combine thick basil pesto, Greek yogurt and feta cheese. Mix well and season to taste.

Place the pesto mixture on the broader side of an eggplant slice (about a teaspoon of the filling), gently roll it away from you and place it in the baking try with seam side facing down.

Continue with the remaining eggplant slices.
Preheat oven to 180°C.
To Assemble

Spread the sauce on the bottom of a baking dish. 

Arrange all the rolled eggplants.

Again spread a layer of tomato sauce.

Sprinkle with pizza cheese on top and basil leaves. Cover with foil, and bake for 20 minutes. Remove foil and bake another 10 minutes or until the sauce is bubbly and cheese is golden brown. 

Remove from the oven.

Garnish with chopped cilantro and serve.
The combination of flavors and textures is fantastic. The filling offers a bright, creamy contrast to the silky eggplant, and the pesto adds delicious taste.  Enjoy! 
My Notes
Instead of greek yogurt you can use extra-firm tofu or paneer/cottage cheese.

Labels: Eggplant, Brinjal, Vegetarian, Cheese, Keto, Low Carb, Baked, Feta Cheese, Pesto Sauce, Side Dish, American, International Cuisine

Welcome to Holiday Side Dish Week 2025. See below for different side dish recipes to help you plan your holiday meals. Friday Holiday Side Dish Recipes

 

• Homemade Green Bean Casserole by Hezzi-D's Recipe Box
• Baked Pumpkin Rice Casserole by A Day in the Life on the Farm
• Sweet Potato and Leek Gratin by Karen's Kitchen Stories
• Smashed Sweet Potatoes and Apples by Jolene's Recipe Journal
• Keto Vegetarian Eggplant Rollatini by Sneha's Recipe
• Pear Compote by Art of Natural Living
• Creamy Baked Orzo by A Kitchen Hoor's Adventures
• Cheese Stuffed Garlic Rolls by Magical Ingredients

Keto Baked Buffalo Cauliflower Steaks With Chicken

Keto Baked Buffalo Cauliflower Steaks With Chicken are grilled crispy yet tender. They are protein packed, filling and delicious. You will love these.

Ingredients

4 Cauliflower Steaks
2 Tablespoon Buffalo Sauce
2 Boneless Chicken Thighs - cut into small
Salt to taste
2 Tomatoes - thickly sliced
Grated Mozzarella Cheese - as required
Chopped Coriander Leaves - for garnishing
Method

Marinate the chicken in buffalo sauce and salt to taste. Keep aside to marinate for at least 30 minutes. 
Leaving the stalk in place, slice your cauliflower in half first then slice the halves into steaks.
Parboil the cauliflower steaks in salted water, drain and keep aside. Let it cool completely.

In a baking tray arrange the cauliflower steaks. Place a little of marinated buffalo chicken on each steak. Place a thickly sliced tomato on top. Place this in the oven at 180°C with both elements on for 12 - 15 minutes. Remove add the grated mozzarella cheese and put it back in the oven till the cheese melts for about. Remove, cool & Enjoy!!

Labels: Keto, Low Carb, Side Dish, Chicken, Cauliflower

Welcome to Holiday Side Dish Week 2025. See below for different side dish recipes to help you plan your holiday meals. Wednesday Holiday Side Dish Recipes  

• Sauteed Kale with Bacon by Hezzi-D's Recipe Box
• Copy Cat Texas Roadhouse Seasoned Rice by A Day in the Life on the Farm
• Keto Baked Buffalo Cauliflower Steaks With Chicken by Sneha's Recipe
• Easy Southern Fried Okra by A Kitchen Hoor's Adventures
• Pomegranate Pani Puri by Magical Ingredients 

Taiwanese Pork Chops - Keto

Packed with flavors, this Asian inspired pork chops will be a tasty addition to your meal. I, adapted this recipe to make it keto friendly.

Ingredients
1 Tablespoons Dark Soy Sauce
3 Tablespoons Light Soy Sauce or Coconut Aminos
8 Large Cloves Garlic - pounded to a coarse paste
2 Teaspoons Sake or Rice Wine Vinegar
2 Tablespoons Five-Spice Powder
½ Teaspoon Red Chilly Powder
4 Skinless Pork Chops
4 Tablespoons Almond Flour or Oats Fiber Powder
1 Tablespoon Oil - for frying
Method 

Combine soy sauce, garlic, sugar, sake, 2 tablespoons water, red chilly powder and five-spice powder in a large bowl. Set aside.
Using a kitchen mallet or a rolling pin, pound pork chops until ⅛ inch thick. Score near the edges to prevent curling when fried. Marinate pork in soy sauce mixture, coverit and refrigerate it for an hour at least.
Remove each pork chop from the marination, coating each piece well with oats fiber powder. Refrigerate for another 15 minutes.

Add the chops to the pan and let them sear on both sides, turning once. This should take about 4 minutes on each side, until a golden brown crust is formed. Drain on a paper towel-lined wire rack.
Easy and delicious! Serve with cauliflower rice or keto mashed potatoes. Enjoy !!

Labels: Asian Cuisine, Pork Chops,  Side Dish, Keto, Low Carb 

Welcome to Holiday Side Dish Week 2025. See below for different side dish recipes to help you plan your holiday meals. Monday Holiday Side Dish Recipes

• Roasted Vegetables with Bacon and Pumpkin Seeds by Hezzi-D's Recipe Box
• Squash, Apple, and Cranberry Casserole byA Day in the Life on the Farm
• Butternut Squash Gratin by Karen's Kitchen Stories
• Black Pepper and Rosemary Angel Biscuits by Jolene's Recipe Journal
• Taiwanese Pork Chops by Sneha's Recipe
• Cranberry Salsa by Art of Natural Living
• Homemade Mushroom Chestnut Stuffing by A Kitchen Hoor's Adventures
• Longhorn's Smoky Crispy Honey Butter Brussels Sprouts by Jen Around the World
• Cranberry Masal Puri by Magical Ingredients