Spicy Shrimp and Potato Pancake (Gamjachaejeon): A Flavorful Recipe
Spicy Shrimp and Potato Pancake (Gamjachaejeon): A Flavorful Recipe
The Perfect Blend of Spicy Kick and Savory Shrimp: Potato Pancake
Got a bounty of fresh potatoes? Instead of the usual stir-fries and boils, let’s transform them into something new and exciting! This Spicy Shrimp and Potato Pancake is a delightful dish, balancing a savory and slightly spicy flavor with the umami-rich taste of shrimp. It’s fantastic as a side dish, a perfect accompaniment to drinks, or an impressive appetizer for guests. Enjoy the crispy exterior and tender interior!
Main Ingredients- 2 Potatoes (approx. 260g)
- 8 Shrimp, peeled
- 1/4 Yellow Bell Pepper
- 2 Korean Green Chilies (Cheongyang peppers)
- 2 Tbsp Pancake Mix (or all-purpose flour)
- 1 Egg
- A little Cooking Oil
Seasoning & Others- 1.5 tsp Roasted Salt
- Pinch of Black Pepper
- 1 tsp Sesame Oil
- 1.5 tsp Roasted Salt
- Pinch of Black Pepper
- 1 tsp Sesame Oil
Cooking Instructions
Step 1
Thoroughly wash the potatoes and then julienne them into thin strips. The thinner the strips, the crispier the pancake will be.
Step 2
In a bowl with the julienned potatoes, add 1 tsp of roasted salt. Gently mix to coat evenly. Let it sit for about 20 minutes. This process draws out moisture, ensuring a crispier result. Stir halfway through for even salting.
Step 3
Finely dice the yellow bell pepper. Lightly season the diced pepper with a tiny pinch of salt and mix. Also, finely chop the Korean green chilies. If you prefer more heat, you can include the seeds.
Step 4
Prepare plump and fresh shrimp. Remove the shells and heads. It’s important to devein them by making a shallow cut along the back and removing the dark intestinal tract for a cleaner flavor.
Step 5
Finely mince the prepared shrimp. Aim for a texture with some bite rather than a completely smooth paste.
Step 6
To the minced shrimp, add the remaining roasted salt (0.5 tsp), a pinch of black pepper, and 1 tsp of sesame oil. Mix well and let it marinate briefly to allow the flavors to meld.
Step 7
Squeeze out as much moisture as possible from the julienned potatoes that have been resting. This step is crucial for achieving a crispy pancake. Add the diced bell pepper, chopped green chilies, seasoned minced shrimp, 1 egg, and 2 Tbsp of pancake mix to the squeezed potatoes. Mix everything thoroughly with chopsticks or a spatula until a cohesive batter forms. If the batter seems too thick, add a tiny splash of water.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium heat. Drop spoonfuls of the batter (about 1 Tbsp each) into the hot pan, gently pressing them down with the back of the spoon to form small, flat pancakes. Cook until golden brown on one side, then flip and cook the other side until equally golden and crispy. Be mindful of the heat to prevent burning.
Step 9
Arrange the beautifully cooked Spicy Shrimp and Potato Pancakes on a serving plate. Serve immediately while warm for the best texture. They are delicious on their own or with a side of soy sauce or a chili-garlic dipping sauce.
