Shrimp and Chives Pancake (Saewoo Buchujeon) Recipe
Shrimp and Chives Pancake (Saewoo Buchujeon) Recipe
Crispy and Chewy Shrimp and Chives Pancake: The Best Snack Made Easily at Home!
This Shrimp and Chives Pancake is a delight, boasting a crispy exterior and a moist interior, filled with the delightful chewiness of shrimp and the fragrant aroma of chives. Perfect as a snack with makgeolli (Korean rice wine) or as a satisfying meal, this charming pancake recipe is a must-try!
Main Ingredients- 1 bunch fresh chives (approx. 100g)
- 5 plump shrimp (peeled and deveined)
- 1/2 spicy Cheongyang pepper or red chili pepper (seeds removed, finely chopped)
- 4 Tbsp all-purpose flour (approx. 40g)
- 8 Tbsp pancake mix (for extra crispiness, approx. 80g)
Dipping Sauce Ingredients- Pinch of salt (for seasoning)
- 1 Tbsp soy sauce (for rich flavor)
- 1 Tbsp plum extract (for sweet and sour taste)
- 1/2 Tbsp red chili powder (for a hint of spice)
- Pinch of salt (for seasoning)
- 1 Tbsp soy sauce (for rich flavor)
- 1 Tbsp plum extract (for sweet and sour taste)
- 1/2 Tbsp red chili powder (for a hint of spice)
Cooking Instructions
Step 1
First, wash the fresh chives thoroughly and pat them dry. Then, cut them into manageable lengths of about 4-5 cm. Cutting them too thinly might cause them to fall apart when cooked, so aim for a moderate thickness.
Step 2
If using frozen shrimp, thaw them by soaking in cold water. Once thawed, peel the shrimp and remove the dark vein along their backs using a toothpick or skewer for a cleaner taste and texture. This step ensures a more tender and delicious outcome.
Step 3
In a large bowl, combine the 8 Tbsp of pancake mix and 4 Tbsp of all-purpose flour. This ratio creates the perfect balance of crispiness and chewiness! Add a pinch of salt for seasoning, then gradually add cold water while mixing to create a thin batter. The batter should be pourable but not too watery, with a consistency similar to heavy cream. Make sure to whisk out any lumps for a smooth batter.
Step 4
Add the prepared chives to the batter and gently mix them in. Toss lightly to ensure the chives are evenly distributed. This will allow the fragrant aroma of the chives to infuse into the batter.
Step 5
Cut the prepared shrimp in half for a visually appealing presentation when cooked. Finely mince the deseeded chili pepper. Having all your ingredients prepped and ready will make the cooking process much smoother.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium-high heat until it’s well-heated. Once the pan is hot, ladle a portion of the batter onto the pan and spread it thinly. Then, reduce the heat to medium-low. Cooking on high heat can burn the outside before the inside is cooked, so managing the heat is crucial.
Step 7
Arrange the halved shrimp and minced chili pepper attractively over the batter. Then, pour a little more batter over the toppings to help them adhere and integrate into the pancake. This layering technique ensures the shrimp and chili are secured within the pancake as it cooks.
Step 8
Cook until golden brown and crispy on both sides. Once the pancake starts to set, carefully flip it over using a wide spatula or turner. Maintain medium-low heat to prevent burning, and cook until both sides are evenly golden. Your delicious Shrimp and Chives Pancake is almost ready!
Step 9
Finally, prepare the dipping sauce by mixing 1 Tbsp soy sauce, 1 Tbsp plum extract, and 1/2 Tbsp red chili powder. Feel free to add finely chopped chili or garlic to your preference. Dipping the warm, freshly cooked pancake into this savory sauce is an absolute delight!
