Shrimp Pancake
Shrimp Pancakes are plump and juicy patties made from shrimp, aromatics, and vegetables. It’s simple, tasty, and done in 20 minutes!
Servings: 10 small pancakes
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!