Dinner · Korean · 15 min
Shrimp and Scallion Haemul-Pajeon with Soy-Vinegar Dipping Sauce
- Calories
- 710
- Protein
- 74g
- Carbs
- 47g
- Fat
- 24g
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
Method
- 01In 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.
- 02Heat 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.
- 03Pour the shrimp-batter mixture evenly over the scallions. Press down with a spatula to ensure the bottom crisps into a cohesive pancake.
- 04Once 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.
- 05Cook for another 3-4 minutes until the egg is set and the edges are deeply crispy.
- 06Serve immediately on a warm plate with a small bowl of soy-vinegar dipping sauce on the side for dipping.
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