Korean Saeujeon/Shrimp Pancakes#EatTheWorld

These Korean Saeujeon / Shrimp Pancakes are plump and juicy patties made from shrimp, aromatics, and vegetables. It’s simple, tasty, and done in 20 minutes! Saeujeon tastes sweet and succulent and has a chewy texture. When cooked, the shrimp look gorgeous!

This recipe is adpated from here
Ingredients
8 Large Shrimps/Prawns
½ Teaspoon White Pepper powder (or black pepper)
¼ Cup All Purpose Flour
1 Egg
Oil for frying
Salt To Taste
1 Teaspoon Mustard Sauce
A Dash of Red Pepper powder
For Dipping Sauce
1 Tablespoon Soy sauce
2 Teaspoons White Vinegar
1 Teaspoon Toasted Sesame Seeds
1 Teaspoon Hot & Sweet Sauce
Method

To Make Dipping Sauce
Combine soy sauce, vinegar, chopped green onion, and sesame seeds in a small bowl and mix well. Set aside.
For The Shrimps

Shell the shrimps, devein, butterfly cut shrimps wash and pat dry with a paper towel. Score the shrimp on both sides so that it won’t shrink when cooked.

Put the shrimp on a large plate, belly side up and side by side without touching each other.

Season the shrimp with mustard sauce, salt and white pepper over top, evenly.

Coat the inside of the shrimp with flour.
Heat up a pan over medium flame. Add little cooking oil to the pan.
Beat an egg with a pinch of salt in a bowl.

Dip the shrimp into the egg and place it in the pan. Repeat this with the rest of the shrimp but don’t crowd them in the pan.

Cook for a few minutes until the bottom of the shrimp turns a little light golden brown, pressing down slightly with a spatula every now and then. Turn them over and cook another couple of minutes until both sides are light golden brown. Place them in a paper towel to drain any excess oil.

Serve with Dipping Sauce. Enjoy!!
Labels: Prawns, Shrimps, Korea, Asian Cuisine, Fried, Seafood/Fish, Eat the World, Side Dish

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For Eat The World we are sharing recipes of "Korea".