Monday, April 27, 2009
Or: vegetable pancake. ('Jeon' (전) = pancake). This dish is also referred to as pa-jeon (파전), with 'pa' (파) meaning 'scallion'.
Batter: 1/2 cup flour, 2/3 cup water, 1 ts salt.
Vegetables: spring onion, Asian chives, green chili pepper and zucchini.
Make batter with flour and water and mix it with the the vegetables cut in small pieces. The vegetables should be about 4 cups.
Optional: shrimp or other seafood and one egg. With seafood the pancake is called hae-mul pa-jeon (해물파전).
Fry the pancake in a large pan over low heat. Place the chopped seafood on top (optional). When the pancake is almost cooked (aprox. 8 mins) spread one egg on top (optional). Turn the pancake over and fry until done.
Serve with dipping sauce made from 2 tbsp soy sauce and 1 tbsp of ricevinegar. Use chopsticks to dip pancake in dipping sauce. Traditionally pa-jeon is eaten with makkoli (막걸리) but sake is also excellent.
The Cantonese name for Asian chive is Gao choy, the Thai name is Bai Gui Chai.