In Korean, a savoury seafood pancake is called “haemul pajeon”. A popular street food in Korea, this pancake has a crispy exterior with a soft and tender texture on the inside. It is said that the Koreans prepare them in the rainy weather since the sizzling sound in the pan while the pancake is cooking resembles rain drops. Often paired with makgeolli (Korean milky rice wine). The pancakes are enjoyed warm with a soy-based dipping sauce. Absolutely delicious and tempting.
Haemul pajeon can be prepared with green onions and just shrimps or with an assortment of seafood (shrimps, mussels, squids, oysters and clams). Though fresh seafood is best, frozen works well too. The flavourful pancake loaded with seafood makes for a perfect appetizer, side or snack. Alternatively, can be accompanied with a bowl of noodles for a light meal. Definitely, a seafood lover’s delight with a taste of shrimp in every bite.
Haemul pajeon can be prepared with green onions and just shrimps or with an assortment of seafood (shrimps, mussels, squids, oysters and clams). Though fresh seafood is best, frozen works well too. The flavourful pancake loaded with seafood makes for a perfect appetizer, side or snack. Alternatively, can be accompanied with a bowl of noodles for a light meal. Definitely, a seafood lover’s delight with a taste of shrimp in every bite.
Korean Shrimp Pancakes (Haemul Pajeon)
(Yields 2 - 7-inches each)
Ingredients:
200 grams shrimps (shelled and deveined)
2 green onions/spring onions/scallions (chopped)
1/2 large onion (chopped)
1/4 carrot of 1 large one (chopped)
2 long green chillies (chopped)
4 large cloves of garlic (choppped)
1/2-inch ginger (grated)
3/4 cup potato starch
1/4 cup all-purpose flour
1/4 cup ice-cold water
1/2 teaspoon chilli powder
1 egg (lightly beaten)
oil for frying
salt
Method:
Wash shrimps and drain well. Pat dry. Transfer to a bowl with onion, garlic, ginger, green chillies, green onions, carrot, chilli powder and salt.
Add the potato starch, all-purpose flour and mix well. Incorporate the water, egg and stir to combine.
Heat a non-stick skillet or tawa and sprinkle some oil. Spread half of the batter thinly, pressing down all over to form a 7-inch pancake.
Cook on medium heat until golden brown and crisp at the bottom. Drizzle some more oil over the pancake and flip to cook the other side. Increase the heat to make the pancake crunchy, add more oil and turn occasionally. Remove from the skillet and fry the next.
Serve pancakes warm with dipping sauce.
Note:
Dipping Sauce
Ingredients:
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon sugar
2 tablespoons water
Method:
Mix all the ingredients in a bowl, stir well and serve.
(Yields 2 - 7-inches each)
Ingredients:
200 grams shrimps (shelled and deveined)
2 green onions/spring onions/scallions (chopped)
1/2 large onion (chopped)
1/4 carrot of 1 large one (chopped)
2 long green chillies (chopped)
4 large cloves of garlic (choppped)
1/2-inch ginger (grated)
3/4 cup potato starch
1/4 cup all-purpose flour
1/4 cup ice-cold water
1/2 teaspoon chilli powder
1 egg (lightly beaten)
oil for frying
salt
Method:
Wash shrimps and drain well. Pat dry. Transfer to a bowl with onion, garlic, ginger, green chillies, green onions, carrot, chilli powder and salt.
Add the potato starch, all-purpose flour and mix well. Incorporate the water, egg and stir to combine.
Heat a non-stick skillet or tawa and sprinkle some oil. Spread half of the batter thinly, pressing down all over to form a 7-inch pancake.
Cook on medium heat until golden brown and crisp at the bottom. Drizzle some more oil over the pancake and flip to cook the other side. Increase the heat to make the pancake crunchy, add more oil and turn occasionally. Remove from the skillet and fry the next.
Serve pancakes warm with dipping sauce.
Note:
- Potato starch can be substituted with rice flour, wheat flour or all-purpose flour.
- An assortment of seafood can be used instead of shrimps.
- Ensure to press down the pancake at regular intervals with a spatula to crisp, cook and brown well.
- If desired, make small-sized pancakes.
Dipping Sauce
Ingredients:
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon sugar
2 tablespoons water
Method:
Mix all the ingredients in a bowl, stir well and serve.