Plump Shrimp Pancakes
Plump Shrimp Pancakes
Delicious Shrimp Pancakes with a Satisfying Bite
These shrimp pancakes are incredibly flavorful, featuring whole shrimp pieces that offer a delightful chewy texture. The subtle hint of ginger from the marinating liquid adds depth, and the crispy egg coating makes them irresistible. If you don’t have ginger cooking wine, you can use a bit of ginger juice for marinating. The chili adds a nice contrast to the richness of the shrimp, but feel free to omit it if you’re making these for children. Serve with your favorite dipping sauce!
Ingredients- 10 large cocktail shrimp
- 1/2 Korean green chili pepper (omit for children’s version)
- 1 large egg
- 1 pinch of salt
- 2 pinches of black pepper
- 2 Tbsp ginger cooking wine (or mirin)
- 3 Tbsp pancake mix (buchim garu)
- Vegetable oil, for frying
- Dipping sauce, to taste
Cooking Instructions
Step 1
Start by peeling and deveining the large cocktail shrimp. Pat them thoroughly dry with paper towels. For easier eating, cut each shrimp in half lengthwise. Place the prepared shrimp in a small bowl and marinate them in 2 tablespoons of ginger cooking wine (or mirin) for about 10 minutes. This step helps to remove any fishy odor and adds a subtle ginger flavor.
Step 2
In a separate mixing bowl, crack the egg and whisk it gently with a pinch of salt and two pinches of black pepper until well combined. If you like a bit of heat, finely slice the Korean green chili pepper (removing the seeds first) and add it to the egg mixture. Stir to distribute evenly.
Step 3
Lightly drain the marinated shrimp. Dredge each shrimp piece in the pancake mix, ensuring a thin, even coating. Then, dip the flour-coated shrimp into the prepared egg mixture, making sure each piece is fully coated in egg.
Step 4
Heat a generous amount of vegetable oil in a frying pan over medium heat. Carefully place the egg-coated shrimp into the hot oil. If using, place a slice of green chili pepper on top of each shrimp for visual appeal and a touch of spice.
Step 5
Fry the shrimp for about 2-3 minutes per side, or until they are golden brown and crispy. Once cooked, remove the shrimp pancakes from the pan and place them on a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite dipping sauce, such as ketchup or soy sauce.
