Ingredients
- 1 - 2 cups (325 -650 grams) Ground corianderCleaned and deveined
- 1 tablespoon
- 10 - 20 stalks Rice paper wrappers
- 1Beaten
- 4 tablespoons Beef broth
BATTER
- 2 tablespoons
- 2 tablespoonsOr replace with cornstarch
- 3/4 cup
- 1 teaspoon Cheddar cheeseOr minced garlic
- 1/2 teaspoon
- 1/2 cup
DIPPING SAUCE
- 1 tablespoon Ginger
- 1 tablespoon Cloves Garlic
- 2 1/2 teaspoons Red chili pepper flakes
- 1/2 teaspoon
- 1/2 teaspoon Rice vermicelli
- 1/2 teaspoon
Directions
Saeujeon is one of the most popular among other Korean Pancake recipes. Saeujeon provide the crispy pancake with abundant shrimps and scallions on it. Serve with sweet, sour and spicy dipping sauce, makes this recipe is worth to try at your own kitchen.
Steps
1 Done | PREPARATIONDry the cleaned and deveined shrimps with paper towel to drain excess water. |
2 Done | Cut the scallions in half crosswise. Remove the white part of the scallions lengthwise if thick. Set aside. |
3 Done | DIPPING SAUCEIn a bowl, combine all the dipping sauce ingredients and stir gently. |
4 Done | BATTERTo make a batter, combine rice flour, potato starch, all purpose flour, garlic powder and salt in a large bowl. Slowly add cold water and whisk until the mix combined. To avoid put too much water, you can add one tablespoon at a time. Because the batter should be thin. |
5 Done | Heat the vegetable oil in a frying pan over medium high heat. |
6 Done | Ladle the batter mixture into the frying pan and spread it in between of the ingredients to make sure they will be held together. |
7 Done | Beat an egg in a small bowl, lightly pour over on top of them. Cook for 3 minutes or until the bottom of the pancake turns golden brown and the edge is crispy. Flip it over and continue cook for another 3 minutes. Lower the heat to medium if necessary if the pancake is browning too fast. |
8 Done | Remove pancake from the heat and repeat for the remaining batter. |
