dinner

Shrimp and Scallion Haemul-Pajeon with Soy-Vinegar Dipping Sauce

Name: Shrimp and Scallion Haemul-Pajeon with Soy-Vinegar Dipping Sauce
Ingredients: 334.5 g Large raw shrimp, peeled and deveined, chopped; 114.6 g Fresh scallions, cut into 4-inch lengths; 37.3 g All-purpose flour; 1.1 unit (50g) Egg, large, beaten; 1.1 tbsp (14g) Sesame oil; 57.3 g Korean pear, grated (for sauce and batter base); 40.2 ml Soy sauce mixed with rice vinegar

Nutrition

710

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(7)

Large raw shrimp, peeled and deveined, chopped334.5 g

Fresh scallions, cut into 4-inch lengths114.6 g

All-purpose flour37.3 g

Egg, large, beaten1.1 unit (50g)

Sesame oil1.1 tbsp (14g)

Korean pear, grated (for sauce and batter base)57.3 g

Soy sauce mixed with rice vinegar40.2 ml

Instructions

In a large bowl, whisk the flour with cold water and the grated Korean pear to form a thin, smooth batter. Fold in the chopped shrimp and half of the scallions.

Heat a heavy-bottomed cast iron skillet over medium-high heat with a drizzle of sesame oil. Once the oil shimmers, arrange the remaining long scallion pieces in a flat layer in the pan.

Pour the shrimp-batter mixture evenly over the scallions. Press down with a spatula to ensure the bottom crisps into a cohesive pancake.

Once the bottom is golden brown and crackling, about 4-5 minutes, flip carefully. Drizzle the beaten egg over the top, letting it seep into the gaps between the scallions.

Cook for another 3-4 minutes until the egg is set and the edges are deeply crispy.

Serve immediately on a warm plate with a small bowl of soy-vinegar dipping sauce on the side for dipping.