Shrimp Pajeon (Korean Green Pancake)
- 1 cup egg whites (200 g)
- 1/3 cup rice flour (65g)
- 1/2 cup cake flour (35g)
- 1 flat tsp chopped ginger
- 1/4 tsp chopped garlic
- 1/4 tsp salt (300mg)
- 1/2 tsp Accent (MSG) (1g)
- 1/2 cup cooked shrimp, shelled (70g)
- 2 mushrooms, chopped (50g)
- 1/4 chopped sweet pepper, sliced (25g)
- 1/3 cup chopped Napa cabbage (35g)
- 1 large green onion, julienned (20g)
- 2 tbs vegetable oil for frying
Cake flour makes a crispier pancake than all-purpose flour. If you cannot find rice powder (which is different from the grainy 'rice flour'), substitute with more cake flour.
A good source of low-phosphorous protein! Makes two portions.
| Nutritional information |
| Phosphorus (mg)|| 177 |
| Potassium (mg)|| 447 |
| Sodium (mg)|| 290 |
| Protein (g)|| 24 |
| Sugar (g)|| 2.3 |
| Carbohydrates (g)|| 44 |
| Water (mL)|| 182 |
| Fibre (g)|| 1.8 |
| Calories|| 304 |
Prepare your ingredients. Place the flours, garlic, ginger, salt and MSG in the same bowl.
Fry the mushrooms at high heat until they are darkened and shrunk. Sprinkling a bit of salt helps the process of drawing the water out and concentrating the flavor.
Add the egg whites to the flour mixture and stir with a fork.
Incorporate the cooked mushroom, shrimp and vegetables into the batter.
On medium high, heat a tbs of oil in a skillet. Drop the batter in mounds (smaller amounts are easier to flip). When the edges start to look dry, and the
pancake holds itself together enough to flip over, flip it over. Add another tbs of oil around the flipped pancakes to make the other side as crispy as the first.
Serve plain or with dipping sauce.
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