Shrimp Pancakes are plump and juicy patties made from shrimp, aromatics, and vegetables. It’s simple, tasty, and done in 20 minutes!
It’s September and it’s Chuseok or Thanksgiving in Korea. It’s a yearly tradition where Koreans celebrate the harvest season. Normally, we would go back to our hometowns, be with family, and pay respects to our ancestors.
To celebrate, we prepare a variety of food for our ancestors like rice cakes, fruits, rice wines, noodles like japchae, meat especially braised short ribs, freshly vegetable side dish like beansprout banchan, and of course different kinds of jeon or Korean pancakes.
If you’ve been around for quite some time, I’ve shared several Korean pancake recipes like mini beef patties, chive pancakes, potato pancakes, etc. Essentially, anything can be a jeon. Its beauty is that it brings different ingredients together and turns them into a delicious treat.
Jeon or pancakes are usually served as an appetizer or side dish that everyone, especially the kids, can enjoy. And today, I’ll be sharing with you a very simple Korean pancake recipe using shrimp!
Shrimp Pancake Ingredients
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- Shrimp – You can use any type of shrimp. Simply peel and devein if fresh, but frozen shrimp will make it easier. You can also use as much as you like!
- Scallions, Onions, and Carrots – These are the aromatics and vegetables that will add color and flavor to the dish.
- Salt and Pepper – These are the only seasonings you need to bring out the natural flavors of shrimp, aromatics, and vegetables. Super simple, super easy!
- Egg and Potato Starch – We will use a combination of these two to make a light pancake batter or binder for the ingredients. If you don’t have potato starch, you can also use all-purpose flour or cornstarch.
How to Make Shrimp Pancake?
Mince the scallions, onions, and carrots. They should be small, equal pieces so they cook simultaneously and hold together well.
Chop the shrimp into chunky pieces. Quick tip, use the back of the knife to mash the shrimp a bit, then with the sharp side of the knife, chop it into chunky pieces so that you can really taste the shrimp. Mashing the shrimp in the beginning will help it not to slide to places or stick to the knife.
Place the aromatics and vegetables in a bowl and mix it well. Add the shrimp, season with salt and pepper, and mix it well. Add egg and potato starch and mix well to make a shrimp pancake batter.
In medium heat, heat your pan with a generous amount of oil. Once the pan is heated, place the shrimp pancake batter one tablespoon at a time, and shape it into a circle so it’s bitesize. Shape them as fast as you can because as they cook, you won’t be able to reshape them.
The oil will be soaked up, so add another round of oil, then flip. As you flip, flatten it with your spatula so it cooks evenly. Cook until golden brown on both sides, serve with a dipping sauce, and enjoy! As a quick tip, keep your heat at medium and add more oil or flip as needed to keep the pancakes from burning.
Korean Pancake Sauce
To make a quick and easy Korean pancake sauce, combine soy sauce, vinegar, sugar, red pepper flakes, sesame oil, and sesame seeds. You can also add scallions, onions, and jalapeño peppers for more flavor. This is very similar to the soy marinated egg base. This is also a great sauce for fried dumplings, silken tofu, etc.
However, if you do not want to use any dipping sauce, feel free to skip this and simply season your pancakes generously.
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Shrimp Pancake
Ingredients
- 2 stalks Scallions Minced
- 1/2 of Whole Onion Minced
- 1/2 of Whole Carrot Minced
- 2 cups Shrimp Or as much as you like
- Salt To taste
- Pepper To taste
- 1 pc Egg
- 2 tbsp Potato Starch
- Vegetable or Canola Oil For frying
Korean Pancake Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Vinegar
- 1/2 tbsp Sugar
- 1/2 tbsp Pepper Flakes
- Sesame Oil
- Sesame Seeds
- Scallions
- Onion
- Jalapeño Peppers
Instructions
- Mince the scallions, onions, and carrots.
- Chop the shrimp into chunky pieces.
- In a bowl, combine the aromatics, vegetables, and shrimp.
- Season the shrimp and vegetables generously with salt and pepper.
- Add an egg and potato starch or flour, and give it one last mix to incorporate it well.
- Heat your pan on medium heat with a generous amount of oil.
- Once heated, place the shrimp pancake batter one tablespoon at a time. Shape them into circular bitesize pieces as soon as you place them in the pan.
- Once the bottom is golden brown, add more oil and flip the pancake one by one.
- As you flip, flatten each pancake using a spatula to help it cook evenly and for it to crisp up a bit.
- Cook until both sides are golden brown.
- To make the dipping sauce, combine soy sauce, vinegar, sugar, pepper flakes, sesame oil, sesame seeds, scallions, onion, and jalapeño peppers. Serve with shrimp pancake and enjoy!
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