Pa jeon

  

Jaganan
 
  • 120 GRAM FLOUR
  • 3 EGGS
  • BUNCH OF GREEN ONIONS
  • 2 RED PEPPERS, cut in very thin strips
  • 50 GRAM BEAN SPROUTS
    •
 
  • 200 GRAM SPINACH, chopped
  • 1/4 CABBAGE, chopped
  • 1 SMALLEGGPLANT, cut
  • 1/2 CUCUMBER, sliced
  • 100 GRAM TOFU, in cubes
  • 2 EGGS, hard boiled and sliced
  • SHRIMP CRACKERS
  • 50 GRAM PEANUTS
  • 3 TBSP TAMARIND PULP
  • 2 RED CHILLIES, chopped finely
    •

Mix the flour and eggs with 1/2 cup of water and salt and pepper to taste to a batter. Heat oil in a frying pan. Dip the onions and the peppers in the batter and put them in the frying pan, in a parallel way. Distribute the bean sprouts over the mixture and pour the batter on top. Fry 4 minutes on low heat, turn the pancake around and fry three minutes more. Serve with chili sauce.

Stir fry the egg plant three minutes. Take it out of the pan and stir fry the tofu three minutes on high heat. Mix the spinach, cabbage, eggplant, cucumber and tofu. Grind the peanuts very fine. For the dressing, stir 1/2 cup of water, tamarind pulp, peanuts and chillies well together and pour over the vegetables. Toss the salad and distribute eggs and shrimp crackers on top.



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