FOOD

Combine Coconut Oil And Shrimp To Make These Savory Korean-Inspired Pancakes

kate by Kate Taylor
Kate is a writer who laughs at her own jokes and likes to pour too much hot sauce on her food.

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! 

 

Cook: 5 min
Prep: 10 min
Serves: 4
Ingredients
  • 2 eggs
  • 34 cup, or more as needed water
  • 14 cup minced garlic chives
  • 14 cup finely shredded kabocha squash
  • 12 teaspoon salt
  • 12 cup coconut flour
  • 14 cup rice flour
  • 14 pound peeled raw shrimp, deveined and chopped
  • 3 tablespoons coconut oil
  • 14 cup soy sauce
  • 1 tablespoon brown rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 garlic clove, minced
  • 1 teaspoon coconut sugar
  • 14 teaspoon red pepper flakes
  • 14 teaspoon sesame seeds
Instructions
  • 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!
Coconut Pajeon—Savory Korean Pancakes 10 minutes 5 minutes 15 minutes Serves 4 //www.littlethings.com/app/uploads/2017/05/recipe_card_Slice_CoconutKoreanPancake-2-850x416.jpg eggs water minced garlic chives finely shredded kabocha squash salt coconut flour rice flour peeled raw shrimp, deveined and chopped coconut oil soy sauce brown rice wine vinegar sesame oil garlic clove, minced coconut sugar red pepper flakes 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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