Savory Shrimp and Scallion Pancake (Saeu Pajeon)
How to Make Delicious Shrimp Pajeon at Home
Let’s make a perfectly crisp and delightful pancake right in your own kitchen! This recipe includes a mix of vegetables that kids love and those that are great for your health. Enjoying this flavorful, slightly indulgent dish is a wonderful way to lift your spirits.
Main Ingredients- Fresh Shrimp 180g
- Carrot 1/4 (julienned)
- Onion 1/2 (julienned)
- Scallions 1 stalk (cut lengthwise or halved lengthwise)
Batter and Seasoning- Anchovy Sauce 1 Tbsp (for umami)
- Tempura Flour 1/4 cup (for crispiness)
- Pancake Mix (Buchim Garu) 1/4 cup (for savory flavor and tenderness)
- All-Purpose Flour 1/2 cup (to adjust batter consistency)
- Cold Water (as needed to reach desired consistency)
- Anchovy Sauce 1 Tbsp (for umami)
- Tempura Flour 1/4 cup (for crispiness)
- Pancake Mix (Buchim Garu) 1/4 cup (for savory flavor and tenderness)
- All-Purpose Flour 1/2 cup (to adjust batter consistency)
- Cold Water (as needed to reach desired consistency)
Cooking Instructions
Step 1
Begin by preparing all the ingredients for your shrimp pajeon. Thoroughly washing and properly chopping the vegetables and shrimp is the first crucial step to a successful pancake.
Step 2
In a bowl, combine the tempura flour for a crispy texture (left side of the photo) and the savory pancake mix. Next to the pancake mix, indicated by the marked line, is the all-purpose flour (right side of the photo). Mixing these dry ingredients accurately ensures a well-balanced batter.
Step 3
Gradually add cold water to the combined dry ingredients, stirring as you go. It’s best to add water slowly rather than all at once, checking the batter’s consistency as you mix. Ensure there are no lumps and the batter is smooth.
Step 4
The ideal batter consistency is slightly thick, flowing smoothly off a spoon but with a noticeable viscosity. If the batter is too thin, the pancake might break apart when flipped; if it’s too thick, it can result in a dense, less crispy pancake.
Step 5
Rinse the shrimp thoroughly. Peel and thinly julienne the onion and carrot. Cut the scallions into lengths of about 5-7 cm, or halve them lengthwise if they are thick. Proper cutting ensures even cooking and appealing presentation.
Step 6
Add the prepared shrimp and julienned vegetables to the batter. Gently mix everything together so that the ingredients are evenly coated. This prevents the fillings from falling out during cooking and helps maintain the pancake’s shape.
Step 7
Heat a pan over medium-low heat and add a generous amount of cooking oil. Ladle the batter onto the hot pan, spreading it into a round shape. Cooking over medium-low heat allows the pancake to cook through evenly and achieve a beautiful golden-brown crispiness without burning.
Step 8
When the edges of the pancake turn golden brown and the top surface of the batter starts to set, it’s time to flip. If the pancake crumbles or is difficult to flip, it means it needs more cooking time on the first side. Be patient and let it cook a bit longer.
Step 9
Flipping tip: Gently slide a spatula underneath the pancake to lift it slightly. Then, use chopsticks to hold one edge of the pancake and carefully slide it towards the edge of the pan while simultaneously removing the chopsticks. This technique helps flip the pancake neatly. (Photo caption: The right side shows using a spatula, the left side demonstrates using chopsticks.)
Step 10
Once both sides of the shrimp pajeon are beautifully golden brown and cooked through, turn off the heat. Cover the pan with a lid for a minute or two. This steaming period helps to ensure the pancake is perfectly cooked inside and remains moist.
Step 11
When going out isn’t an option, making delicious food at home is a great way to boost your mood! Enjoy this savory shrimp pajeon and recharge your energy. It’s a wonderful treat for the whole family.
