Crab Stick and Seaweed Stem Pancake
Side Dish·Grilling·1 serving (approx. 71g)
•I soaked the seaweed stems in water and boiled the crab meat to reduce the sodium content. •Onions were used to add sweetness and the use of added sugar was reduced.
Calories
128kcal
Carbs
11.9g
Protein
4.1g
Fat
7.2g
Sodium
519.2mg
Ingredients
Main
Others
[ 4servings ] Seaweed Stem(1pack=300g), Onion(½pcs), Crab Stick(135g), Dried Shrimp(1cup), Pancake Flour Mix(1cup), Frying Batter Mix(½cup), Sparkling Water(1cup), Avocado Oil(1Ts)
Nutrition Facts
Per 100g of main ingredientsOnion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Dried Shrimp
- Rich in protein (20g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (2.7mg) — supports energy metabolism and skin health
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
Rinse the seaweed stem under running water several times and soak in cold water for about 1 hour.
Cut the seaweed stem into bite-size pieces, thinly julienne the onion, and separate the crab stick into strands.
Blanch the crab stick briefly in boiling water, drain, and remove moisture.
Mix the dough ingredients evenly, then roughly mix in the prepared ingredients.
Heat avocado oil in a medium-heated pan, drop appropriate amounts of batter, and top with dried shrimp.
Once the batter becomes opaque, flip and grill both sides golden to finish.