Shrimp Pancakes (Saeujeon: 새우전)
Korean-style shrimp pancakes infused with mustard, perfect as a side dish or snack.
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- •1 lb Large shrimpcleaned and deveined
- •Saltto taste
- •White pepperto taste
- •Flourfor coating
- •2 Eggsbeaten
- •2 tsp Korean mustard (gyeoja)mixed with water
- •2 tsp Waterto mix with mustard
- •Oilfor frying
- •1 tbsp Soy saucefor sauce
- •1/2 tbsp Vinegarfor sauce
- •Sesame seedsfor sauce
- •Sweet pea shoots(optional)for garnish
- 1
Clean and devein the shrimp, then pat dry with a paper towel.
5 min
- 2
Sprinkle shrimp with salt and white pepper.
1 min
- 3
Mix Korean mustard with water and apply to shrimp.
2 min
- 4
Coat shrimp with flour on one side only.
2 min
- 5
Beat eggs with a pinch of salt.
1 min
- 6
Heat oil in a pan over medium heat.
3 min
- 7
Dip shrimp in egg mixture and fry in the pan, inside part down.
5 min
- 8
Mix soy sauce, vinegar, and sesame seeds for the dipping sauce.
1 min
- 9
Serve shrimp pancakes with dipping sauce and garnish with sweet pea shoots.
2 min
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