Best 5 Korean Shrimp And Scallion Pancakes Recipes

KOREAN SHRIMP AND SCALLION PANCAKES

Steps:

• Mince and mash garlic with ¾ t salt, then whisk together with water, eggs and sesame oil. Add flour and whisk until smooth. Stir in scallions, bell pepper and shrimp.
• Heat 1 T oil in large skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of four (2 tablespoons each being sure to include a piece or two of shrimp and some of the vegetables). Press each down lightly with a large spatula, to flatten and evenly distribute the vegetables and cook until golden and cooked through (3 to 5 minutes), turning once.
• Drain on paper towels then transfer to a rack in a very low oven (200 degrees F).
• Add oil to the skillet between batches.

SHRIMP AND SCALLION PANCAKES

Steps:

• Preheat oven to 200°F. Set a rack in a 4-sided sheet pan and put in oven. Mince and mash garlic with 3/4 teaspoon salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 tablespoons each, with some vegetables and 1 or 2 pieces shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.

KOREAN SCALLION PANCAKES (PAJEON)

Steps:

• Make the pancakes:.
• In a medium bowl, combine the flour, cornstarch, baking powder, sugar, salt, and pepper; stir to blend.
• In a separate small bowl, add the soy sauce, garlic, doenjang, and egg yolks; whisk to combine. Add this mixture and the club soda into the dry ingredients. Whisk about 10 times, then transfer to the freezer and let rest 10 minutes (this will help any remaining clumps incorporate).
• Meanwhile, make the dipping sauce: In a medium bowl, whisk the soy sauce, mirin, rice vinegar, and sesame oil. Set aside.
• Retrieve the batter and fold in the scallion pieces. If the batter is too thick, add more club soda, 1⁄4 cup at a time, and mix well.
• Line a baking sheet with paper towels, and set it next to the stove.
• In a 10-inch nonstick skillet, heat 1⁄2 cup of the oil over high heat. Once shimmering, carefully add 1 cup of the batter to the center of the pan. Using a spatula, spread to form a 7-inch pancake; avoid letting the batter touch the sides if possible (to prevent the edges from burning before the center is cooked through).
• Lower the heat to medium and cook until the bottom of the pancake has set, 2-3 minutes. Gently slide a spatula under the edge of the pancake and lift it, tilting the pan so some of the hot oil runs underneath the pancake. Cook until the bottom is crispy and deep golden brown, 2-3 minutes more. Carefully flip the pancake, being careful not to let the oil splash, and cook on the remaining side until golden brown and cooked through, 3-4 minutes.
• Transfer to the prepared baking sheet, letting the paper towels absorb any excess oil.
• Place the pan back over high heat, and add 2-3 tablespoons more oil if needed. Repeat the process until all the batter is used. To keep the finished pancakes warm and crispy, set them in a single layer on a baking sheet and place in a low (200°) oven.
• Cut each pancake into pieces and serve with the dipping sauce on the side.

KOREAN SEAFOOD SCALLION PANCAKES RECIPE BY TASTY

Steps:

• Make the chili dipping sauce: In a medium bowl, whisk together rice vinegar, sugar, garlic, and gochujang until smooth. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
• Make the sesame soy garlic dipping sauce: In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sugar until the sugar dissolves. Add the scallions, garlic, and sesame seeds and whisk until well combined. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
• Make the pancake batter: In a large bowl, whisk together the flour, baking powder, 1 teaspoon salt, garlic powder, onion powder, and black pepper. Stream in the ice water and whisk until the batter is smooth, about 1 minute.
• Place the scallions in a large nonstick skillet to measure, then remove from the pan and trim so the scallions will lie flat in the bottom of the pan.
• Add 1 tablespoon vegetable oil to the skillet and heat over medium-low heat for 1-2 minutes. Arrange half of the trimmed scallions in a single layer in the skillet and cook for 1-2 minutes, until softened. Slowly pour about ½ cup batter over the scallions, ensuring that the batter gets between each scallion and to hold everything together.
• Immediately arrange half of the shrimp and half of the squid over the batter, distributing evenly. Pour another ¼ cup of the batter over the seafood, and let cook for 2-5 minutes, until the batter is starting to set. Carefully slide a spatula under the edge of the pancake and lift up to see if the underside of the pancake is turning golden brown. If it is starting to burn, reduce the heat to low.
• Add each egg to a small bowl with ¼ teaspoon salt each. Whisk with a fork to combine.
• When the pancake is mostly set on top, sprinkle with half of the red chile, then pour 1 beaten egg over the pancake. Cook for 2-4 minutes more, until the egg is mostly set.
• Quickly flip the pancake, then drizzle 1-2 teaspoons of vegetable oil around the edges of the pan to prevent sticking. Cook the pancake for 2-3 minutes more, until the egg is fully cooked and the bottom of the pancake is golden brown and crispy. Set a plate over the skillet and quickly invert the pancake onto the plate. Repeat with the remaining ingredients to make another pancake.
• Slice the pancakes and serve with the dipping sauces.
• Enjoy!

SHRIMP AND GREEN ONION PANCAKES

Steps:

• For pancakes:
• Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.
• For sauce:
• Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.
• Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.