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Korean Shrimp and Scallions Pancake (Saeujeon)

Korean Shrimp and Scallions Pancake (Saeujeon)

Cuisine:

To have pancake with a good texture, it is advisable not to over mix the batter. Because it’ll create gluten and will result in bad texture pancake

Ingredients

  • BATTER

  • DIPPING SAUCE

Directions

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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.

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Step 1
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PREPARATION

Dry the cleaned and deveined shrimps with paper towel to drain excess water.
Bear in mind, wet ingredients will make the pancake soggy.

Step 2
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Cut the scallions in half crosswise. Remove the white part of the scallions lengthwise if thick. Set aside.

Step 3
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DIPPING SAUCE

In a bowl, combine all the dipping sauce ingredients and stir gently.
If desired, add thinly sliced green onions on the sauce.
Put aside.

Step 4
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BATTER

To 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.

Step 5
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Heat the vegetable oil in a frying pan over medium high heat.
Spread the scallions that have been cut at the bottom of frying pan, then add the shrimps.

Step 6
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Ladle the batter mixture into the frying pan and spread it in between of the ingredients to make sure they will be held together.

Step 7
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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.

Step 8
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Remove pancake from the heat and repeat for the remaining batter.
Serve the pancake while its hot with the dipping sauce.

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  • 86 Views
  • 25 minutes
  • Serves 4
  • Easy
  • 190 C (375 F)

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Ingredients

Adjust Servings:
1 - 2 cups (325 -650 grams) Shrimps Cleaned and deveined
1 tablespoon Sesame oil
10 - 20 stalks Scallions
1 Egg Beaten
4 tablespoons Vegetable oil
BATTER
2 tablespoons Rice flour
2 tablespoons Potato starch Or replace with cornstarch
3/4 cup All purpose flour
1 teaspoon Garlic powder Or minced garlic
1/2 teaspoon Salt
1/2 cup Cold water
DIPPING SAUCE
1 tablespoon Water
1 tablespoon Soy sauce
2 1/2 teaspoons Vinegar
1/2 teaspoon Black pepper
1/2 teaspoon Red chili pepper flakes
1/2 teaspoon Sugar

Nutritional information

193
Calories
19.3 g
Total Carbohydrate
8.2 g
Total Fat
9.8 g
Protein

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previous
Chicken Karaage (Japanese Fried Chicken)
next
Indonesian Sweet Coconut Rice Porridge (Bubur Sumsum)

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