SHRIMP AND GREEN ONION PANCAKES
These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.
Provided by Jamie Purviance
Categories Egg Side Low Cal Dinner Shrimp Hot Pepper Pan-Fry Soy Sauce Green Onion/Scallion Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 18
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.
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Abena Frimpomaa
[email protected]I made these pancakes for my family and they loved them!
Ramen Xalel
[email protected]These pancakes were delicious! I served them with a dipping sauce made from soy sauce, rice vinegar, and sesame oil.
Quintin Du preez
[email protected]The pancakes were a bit too greasy for my taste. I think I would use less oil next time.
Muhammad Sajid ali
[email protected]These pancakes were a bit too spicy for my taste. I think I would use less chili sauce next time.
ass ass
[email protected]I made these pancakes for a party and they were a hit! Everyone loved them.
Ejejek Jxsksok
[email protected]These pancakes were delicious! I served them with a dipping sauce made from hoisin sauce, rice vinegar, and sesame oil.
MD Sajaheh
[email protected]The pancakes were a bit too salty for my taste. I think I would use less salt next time.
Stewart Karanja
[email protected]These pancakes were a bit too thick for my taste. I think I would make them thinner next time.
kawsar ahmed akash
[email protected]I made these pancakes for my family and they loved them! They're a great way to use up leftover shrimp.
Leo Drazek
[email protected]These pancakes were so easy to make and they were delicious! I served them with a dipping sauce made from soy sauce, rice vinegar, and sesame oil.
Debbie Bagshaw
[email protected]The pancakes were a bit bland. I think I would add more spices next time.
dawae jack
[email protected]These pancakes were a bit too oily for my taste. I think I would use less oil next time.
Hervin Fruge
[email protected]I was a bit skeptical about making these pancakes, but I'm so glad I did! They were so good and easy to make. I will definitely be making them again.
Wilfredo vargas cely
[email protected]These pancakes were delicious! I used a gluten-free flour blend and they turned out great. I would definitely recommend this recipe.
Jamie Burns
[email protected]I've made these pancakes a few times now and they're always a crowd-pleaser. They're so easy to make and they always come out perfect.
Asif Sheikh
[email protected]These shrimp and green onion pancakes were a hit at my dinner party! They were crispy and flavorful, and the dipping sauce was the perfect complement. I will definitely be making these again.