Crispy and Tender Pollack and Shrimp Jeon (Korean Pancake)
Crispy and Tender Pollack and Shrimp Jeon (Korean Pancake)
Special Holiday Delicacy: The Perfect Pollack and Shrimp Jeon Recipe
A beloved holiday dish for the whole family! Introducing delicious pollack and shrimp jeon, where the plumpness of shrimp meets the tenderness of pollack. Learn the secret to a crispy exterior and moist interior, and how to make this impressive yet simple festive pancake. It’s the perfect choice for a bountiful holiday table.
Ingredients- 3 Fresh Shrimp (peeled, deveined, tail on optional)
- 3 pieces of Pollack Fillet
- 3 Tbsp Glutinous Rice Flour
- 1 Egg
- 3 Tbsp Cooking Oil (generous amount)
- Pinch of Salt
- Pinch of Black Pepper
- 3 Perilla Leaves (for garnish)
Cooking Instructions
Step 1
For the shrimp, peel them leaving the tail shell on if desired. Make a shallow cut along the belly and flatten the shrimp. Remove the dark vein. Season lightly with salt and pepper for enhanced flavor.
Step 2
If using frozen pollack fillets, thaw them gently in lukewarm salt water. Lightly rinse under cold water and pat them thoroughly dry with paper towels. Excess moisture can make the jeon soggy.
Step 3
Coat the seasoned pollack fillets and prepared shrimp evenly with glutinous rice flour. This step is the secret to achieving a wonderfully crispy and nutty flavor.
Step 4
In a bowl, crack the egg and strain it through a fine-mesh sieve to remove the chalazae (the white stringy bits). Whisk until smooth. Dip the flour-coated pollack and shrimp into the beaten egg, ensuring they are fully coated on all sides.
Step 5
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. First, place the shrimp in the pan, curved side down. This helps them maintain a nice shape as they cook.
Step 6
Once the shrimp begin to cook and turn slightly opaque, arrange the pollack fillets in the pan. Gently place a perilla leaf on top of each piece of pollack for a fragrant garnish.
Step 7
Continue to cook over medium-low heat, flipping the jeon carefully to ensure both sides are golden brown and beautifully cooked. Adjust the heat as needed to prevent the egg coating from burning.
Step 8
Cook until both sides are a rich, golden brown. This thorough cooking ensures the inside is tender and the exterior is perfectly crispy.
Step 9
Transfer the cooked shrimp to a plate lined with paper towels. This helps drain any excess oil, making the shrimp lighter and more enjoyable.
Step 10
Arrange the finished jeon on a serving platter, ensuring they are not overlapping. This prevents them from sticking together and helps maintain their crispiness. Your delicious holiday jeon is ready to grace your festive table!
