KOREAN -- Kimchi Mushroom Pancakes

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* Exported from MasterCook *

 

Kimchi Mushroom Pancakes

 

Recipe By :Vegetarian Times Magazine, September 1998, page 116

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup tempura batter mix

1/2 cup water

5 fresh shiitake mushrooms

stems removed and caps diced

7 white button mushrooms -- diced

1/2 medium onion -- diced

5 tablespoons kimchi -- finely chopped

1 teaspoon Asian sesame oil

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

 

MAKES 10 PANCAKES DAIRY-FREE

 

Recipe adapted from New York's Hangawi Restaurant.

 

In medium bowl, mix tempura batter flour with water until batter is formed.

Add mushrooms, onions and kimchi to batter and mix evenly. Add garlic,

sesame oil, salt and pepper to batter; mix well.

 

Heat a medium skillet with a little cooking oil over medium heat. When pan

is hot, scoop batter with ladle and make 3-inch round pancakes. Cook in

batches, until pancakes are browned on both sides, 6 to 8 minutes. Drain

on paper towels.

 

Kimchee: A spicy hot Korean condiment made from fermented vegetables, such

as cabbage or turnips. Look for kimchee in Korean markets and some large

supermarkets.

 

PER PANCAKE: 128 CAL; 3G PROT.; 5G TOTAL FAT (1G SAT. FAT); 20G CARB.; 0

CHOL.; 150MG SOD.; 2G FIBER

 

Converted by MC_Buster.

 

 

 

 

 

 

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Per serving: 319 Calories (kcal); 1g Total Fat; (4% calories from fat); 6g

Protein; 67g Carbohydrate; 0mg Cholesterol; 1605mg Sodium

Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0