Korean shrimp pancakes

Name: Korean shrimp pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 servings
Ingredients: 4 ounces deveined and cleaned shrimp, chopped; 3 pieces green onions, chopped; 1 cup all purpose flour; 1 piece egg; 0.5 cup water; 1 tablespoon fish sauce; 0.25 teaspoon kosher salt; 0.5 teaspoon ground black pepper; 2 teaspoons toasted sesame oil; 4 tablespoons Neutral Flavored Vegetable Oil

This is our adaption from Maanchi’s great seafood pancake recipe. Instead of using squid and scallops, we used all shrimp out of convenience.

Allen_Lee

Prep10 min

Cook15 min

Total25 min

Servings10

Difficultyeasy

KoreanPescatarianSnacksSidesLunch

Ingredients

4 ouncesdeveined and cleaned shrimp, chopped
3 piecesgreen onions, chopped
1 cupall purpose flour
1 pieceegg
0.5 cupwater
1 tablespoonfish sauce
0.25 teaspoonkosher salt
0.5 teaspoonground black pepper
2 teaspoonstoasted sesame oil
4 tablespoonsNeutral Flavored Vegetable Oil

Instructions

1
Put the shrimp into a bowl. Add green onion, flour, egg, water, fish sauce, kosher salt, black pepper, and toasted sesame oil. Mix it all together with a spoon.
2
Heat a non-stick skillet over medium heat. Add about 2 to 3 tablespoons vegetable oil and swirl it around to coat evenly.
3
Take 1 or 2 spoonfuls of the mixture and place it on the skillet. Shape it to round, ½ inch thick about 3 inch wide disks with the spoon. Make a few more disks until your skillet is comfortably full of them.
4
About 2 minutes later, when the bottom of the pancakes turn a little crunchy, gently flip them over.
5
Cook another 2 minutes, and then flip them over again. Cook another 1 to 2 minutes until both sides are light golden brown and crunchy.
6
Transfer the cooked pancakes to a plate.
7
Clean the skillet with paper towels, add 2 to 3 tablespoons vegetable oil and make pancakes with the rest of the batter mixture.
8
Serve with rice, as a snack, or as a side dish for beer or soju.