Crispy and Savory Shrimp Pancakes (Saewoo-jeon) – A Taste of Mom’s Cooking
Crispy and Savory Shrimp Pancakes (Saewoo-jeon) – A Taste of Mom’s Cooking
Perfect as a Snack with Drinks! Shrimp Pancakes, Recalling Mom’s Unforgettable Flavor
I made these shrimp pancakes, reminiscent of the ones my late mother used to make so well. Let’s recreate those warm memories with this delicious dish.
Shrimp Pancake Ingredients- 500g peeled and deveined shrimp (use only the body)
- 2 Tbsp pancake mix (buchim garu)
- 2 fresh eggs
- 1 pinch of salt
- A little black pepper
- A little green onion, finely chopped
- Dipping sauce (1 Tbsp soy sauce + 1 tsp vinegar)
Cooking Instructions
Step 1
First, prepare the fresh shrimp. Peel the shrimp, leaving only the tail intact. Be aware that handling shrimp can leave a fishy odor on your hands, so after trimming, be sure to wash your hands thoroughly with dish soap.
Step 2
Make a shallow cut along the back of each shrimp. This makes it easy to remove the dark, string-like vein. After removing the vein, rinse the shrimp thoroughly under running water.
Step 3
Gently press down on the cut side of each shrimp to flatten it. This will help them cook evenly and achieve a beautiful, round shape when fried.
Step 4
Lightly coat the flattened shrimp with pancake mix, then dip them into beaten eggs. Place the egg-coated shrimp in a preheated frying pan with a bit of oil. Fry them over medium heat until golden brown and crispy. Cooking over medium heat ensures they cook through without burning.
Step 5
Arrange the cooked shrimp pancakes in a circular pattern on a serving plate. They are best enjoyed hot off the pan.
Step 6
Serve the shrimp pancakes with a side of sweet and sour dipping sauce (soy sauce and vinegar) to cut through the richness and enhance the flavor. Pickled vegetables can also be a delightful accompaniment. (For a pickle recipe reference, visit: http://www.10000recipe.com/recipe/6889093)
