Shrimp Pajeon
A Korean pancake crispy at the edges, with whole scallion strands, juicy shrimp, and a piquant soy dipping sauce.
Ingredients
- green onion13 pcs
- wheat flour120 g
- potato starch15 g
- ice water180 ml
- peeled shrimp140 g
- egg1 pcs
- vegetable oil60 ml
- salt1 tsp
- ground black pepper1 to taste
- soy sauce30 ml
- rice vinegar15 ml
- Korean gochugaru pepper flakes0.5 tsp
- sesame seeds1 tsp
Instructions
For the sauce, mix the soy sauce, rice vinegar, Korean chili flakes, sesame seeds, and finely chopped scallion; set aside.
In a bowl, whisk together the wheat flour, potato starch, half of the salt, and ice water until you get a smooth, runny batter.
Peel the shrimp, remove the intestinal vein, cut into pieces, and mix with the remaining salt and black pepper.
Heat a large nonstick skillet over medium-high heat and pour in half of the vegetable oil. Dip the scallions in the batter and arrange 12 stalks side by side, alternating the white and green ends.
Distribute the shrimp over the scallions, fill the gaps with the remaining batter, then pour the beaten egg evenly over the top. Reduce the heat to medium and cook for about 6 minutes, until the bottom turns golden and crispy.
Using a large spatula, carefully flip the pajeon, pour the remaining oil around the edges, and let it run underneath; cook for another 3 minutes. Flip again and brown for 1 more minute over medium-high heat.
Transfer the pajeon to a cutting board, slice into pieces, and serve immediately with the sauce.
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