Every week on LittleThings’ Facebook Live show Slice, we challenge food experts to create a delicious and easy-to-make dinner for less than $12. This week, Chef Ramin Ganeshram came to the LittleThings kitchen to show us how to make Coconut Pajeon, a savory Korean shrimp pancake with spicy dipping sauce.
Chef Ramin Ganeshram was trained at the Institute of Culinary Education and is also an award-winning cookbook author. A fun fact you won’t find on her resume is that she is a self proclaimed “coconut fanatic,” thanks to her Trinidadian father.
She tells LittleThings, “I was born and raised in New York City and it was rare to see a coconut outside of the Caribbean neighborhoods. Whenever my father brought home a coconut and cracked it open with his machete, it was very exciting for my brother and I because we knew all kinds of goodies would follow.”
The Chef’s penchant for all things coconut is, in part, what inspired her to create this Korean dish with a coconut twist. The savory pancakes are “a wonderful snack, appetizer, finger food for a cocktail party.”
The pancakes can also be enjoyed as a cheap and cheerful meal.
Here is the shopping list:
- Eggs – .30
- Soy sauce – .75
- Chives – .50
- Kabocha squash – .50
- Coconut flour – $1.20
- Rice flour – $1
- Shrimp – $2.60
- Coconut oil – $1
- Brown rice wine vinegar – .40
- Sesame oil – .40
- Garlic – .50
- Coconut sugar – .10
- Red pepper flakes – $1
- Sesame seeds .25
- Total = $10.50
Find the rest of the recipe below and more information about the Chef on her website!
- 2 eggs
3⁄4cup, or more as needed water
1⁄4cup minced garlic chives
1⁄4cup finely shredded kabocha squash
1⁄2cup coconut flour
1⁄4cup rice flour
1⁄4pound peeled raw shrimp, deveined and chopped
- 3 tablespoons coconut oil
1⁄4cup soy sauce
- 1 tablespoon brown rice wine vinegar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon coconut sugar
1⁄4teaspoon red pepper flakes
1⁄4teaspoon sesame seeds
- Using a handheld or stand mixer, beat the eggs on high until they are light and frothy, about 2 minutes. Add the cold water and beat for 30 seconds.
- Add the chives, squash, and salt, and mix for 10 to 15 seconds.
- Line a platter with paper towels. Heat 1 tablespoon of the coconut oil in a nonstick griddle or large nonstick skillet over medium heat. Pour or spoon in about 2 tablespoons of batter, or enough to make a 3- to 4-inch pancake.
- Repeat without crowding the pancakes in the pan. Fry the pancakes until golden brown on one side, 2 to 3 minutes, then flip over with a spatula and brown on the other side, 1 to 2 minutes. Transfer the cooked pajeon to the platter. Repeat, using the remaining 2 tablespoons coconut oil as necessary, until all the pancakes are cooked.
- To make the dipping sauce, whisk together the soy sauce, vinegar, sesame oil, garlic, coconut sugar, pepper flakes, and sesame seeds. Serve the hot pajeon with the dipping sauce. Enjoy!
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