Korean Shrimp and Scallion Pancakes
Crispy, savory, and packed with bold flavors, these Korean Shrimp and Scallion Pancakes (Haemul Pajeon) are a must-try for lovers of seafood and Asian-inspired cuisine. Featuring tender shrimp, fragrant scallions, and a delightfully crisp texture, these pancakes are made with an easy-to-mix batter of all-purpose flour, cornstarch, and a hint of gochugaru for a spicy kick. Cooked to golden perfection in a skillet, they’re served with a tangy, umami-rich dipping sauce made with soy sauce, rice vinegar, sesame oil, and honey. Ready in just 30 minutes, this recipe is perfect for a quick appetizer, light meal, or snack. Pair these irresistible pancakes with your favorite stir-fried dishes or enjoy them as a standalone treat! Keywords: Korean shrimp pancakes, scallion pancakes, seafood pancake recipe, easy Korean appetizers, crispy skillet pancakes.
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Recipe Information
Ingredients
- 200 grams Shrimp
- 6 stalks Scallions
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 0.75 cup Cold water
- 1 large Egg
- 1 teaspoon Gochugaru (Korean red pepper flakes)
- 3 tablespoons Vegetable oil
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Honey
- 1 teaspoon Sesame seeds
Instructions
Peel and devein the shrimp, then chop them into small pieces. Set aside.
Thinly slice the scallions lengthwise into 2-inch pieces and set aside with the shrimp.
In a mixing bowl, whisk together the all-purpose flour, cornstarch, salt, and gochugaru (optional for spice).
Add the cold water and egg to the dry ingredients, stirring until the batter is smooth and lump-free.
Fold in the chopped shrimp and scallions until evenly distributed in the batter.
Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium heat.
Pour about half of the batter into the skillet, spreading it into an even layer about 1/4-inch thick. Cook for 3-4 minutes, or until the bottom is golden brown and crispy.
Carefully flip the pancake and cook for another 3-4 minutes until the other side is browned and the shrimp are fully cooked.
Remove the pancake from the skillet and place it on a cutting board. Repeat with the remaining batter to make the second pancake, adding more oil to the skillet if needed.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and sesame seeds to make the dipping sauce.
Cut the pancakes into wedges or squares and serve warm with the dipping sauce on the side.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 38.5 g | ||
| Cholesterol | 500 mg | 166% | |
| Sodium | 4345 mg | 189% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 9.0 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 255 mg | 20% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 881 mg | 19% | |
*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.
