Korean Seafood Pancake (Haemul Pajeon)

Serves: 3-4

Cook Time: 20 mins

This scallion and shrimp filled pancake was fun to make. You can make it with other seafood too. Just make sure to fry it until crispy for the best result!

Ingredients

Dipping Sauce

2 tbs soy sauce

1 tbs sesame oil

½ tbs rice vinegar, or to taste

Chili crisp/oil, to taste, optional

Green onions, sliced, optional

Sesame seeds, optional

Pancakes

Shrimp Marinade

6 oz wild gulf prawns (or frozen), whole or chopped

3-4 garlic cloves, crushed

1 tsp toasted sesame seeds

2 tsp roasted sesame seed oil

Batter

1 cup all-purpose flour

3 tbs cornstarch

1 tsp salt

2 eggs, beaten

1-2 bunch green onions, sliced lengthwise and cut into smaller parts (green part only)

½ green bell pepper, seeded and sliced

½ red bell pepper, seeded and sliced

Instructions

1. In a bowl, combine all the dipping sauce ingredients together and set aside.

2. Wash, devein, rinse and pat dry the shrimp. Place the shrimp in a bowl with half the garlic, sesame seeds, sesame oil, and a generous pinch of salt and pepper. Set aside while you create the batter mixture.

3. In a large mixing bowl, combine the flours with salt, eggs and the rest of the garlic. Slowly whisk in ice water until you have a loose batter consistency. Add in your shrimp mixture, green onions and bell pepper slices. Mix well.

4. Take a large nonstick fry pan over medium heat and let the pan get hot. Then add in the oil and make sure it coats all of the base. Add in your batter mixture, you can either make 1 really big pancake, or two medium ones.

5. Fry on medium-high heat until the bottom is golden brown and crispy, flip and repeat. If you need to create more steam, throw on the lid of your pan.

6. Serve immediately with the dipping sauce, or a drizzle of chili crisp.

NOTE: I used a wooden spoon to make sure when I added in the batter that half the shrimp went into one pancake and half into the other, and spread them evenly in the batter.