Korean Green Onion Shrimp Pancakes with Vinegar Dipping Sa
Crispy, savory, and packed with flavor, these Korean Green Onion Shrimp Pancakes with Vinegar Dipping Sauce are a delightful twist on the traditional "haemul pajeon." Featuring tender shrimp and aromatic green onions enveloped in a golden, crispy batter, these pancakes boast the perfect balance of texture and taste. The batter combines all-purpose flour and potato starch for a light yet satisfyingly crisp finish, while the tangy dipping sauce made with soy sauce, rice vinegar, and a touch of red pepper flakes adds a bright, zesty kick. Quick to prepare in just 30 minutes and ideal for sharing, these seafood pancakes are perfect as an appetizer, snack, or even a light meal. Serve them hot, and watch them disappear off the plate!
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Recipe Information
Ingredients
- 200 grams shrimp (peeled and deveined, chopped into small pieces)
- 6 stalks green onions (trimmed and cut into 2-inch pieces)
- 120 grams all-purpose flour
- 30 grams potato starch (or cornstarch)
- 180 ml cold water
- 1 large egg
- 1 teaspoon salt
- 3 tablespoons vegetable oil (for frying)
- 2 tablespoons soy sauce (for dipping sauce)
- 1 tablespoon vinegar (preferably rice vinegar)
- 1 tablespoon water (for dipping sauce)
- 1 teaspoon sugar (for dipping sauce)
- 0.5 teaspoons red pepper flakes (optional, for dipping sauce)
- 0.5 teaspoons sesame seeds (optional, for dipping sauce)
Instructions
In a bowl, whisk together the all-purpose flour, potato starch, cold water, egg, and salt until the batter is smooth and lump-free.
Add the chopped shrimp and green onion pieces to the batter, stirring to coat them evenly.
Heat 1 tablespoon of vegetable oil in a large, non-stick skillet over medium heat.
Pour half of the batter into the skillet, spreading it out evenly to form a pancake about 8 inches in diameter.
Cook the pancake for 3-4 minutes on one side, until the bottom is golden and crispy. Flip carefully and cook the other side for another 3-4 minutes.
Remove the cooked pancake from the skillet and repeat the process with the remaining batter, adding more oil as needed.
For the dipping sauce, combine soy sauce, vinegar, water, sugar, red pepper flakes, and sesame seeds in a small bowl. Stir until the sugar dissolves.
Cut the pancakes into wedges and serve hot with the dipping sauce on the side.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 4632 mg | 201% | |
| Total Carbohydrate | 130.9 g | 48% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.0 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 10.3 mcg | 51% | |
| Calcium | 218 mg | 17% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1061 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
