Korean Shrimp Pancake Fritters (Shrimp Jeon) Recipe

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RECIPE LINK: https://londonishungry.com/shrimp-pancake-saeu-jeon/

Korean Shrimp Pancake Fritters are incredible. Shake them in a lunchbox of flour, transfer them to a bowl of beaten egg, and then pan-fry them individually for a few minutes on each side. Serve with a Korean jeon dipping sauce!

INGREDIENTS

Shrimp Jeon

  • 15 shrimp (165g, 1 cup) (large, raw, peeled)
  • ¼ cup all purpose flour (plain flour)
  • 1-2 eggs
  • salt
  • oil

Dipping Sauce

  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp gochujang
  • 1 scallion chopped
  • 1 tsp toasted sesame seeds

Instructions

  1. Make the dipping sauce by mixing 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tsp gochujang, 1 chopped scallions and 1 tsp toasted sesame seeds.
  2. Beat eggs and season with salt. Rinse shrimp under tap and drain.
  3. In a food-safe plastic bag (or lunchbox/jar with lids), add flour and shrimp. Shake until the shrimp are coated in ¼ cup flour. Remove the shrimp one-by-one and tap off excess flour. Transfer all shrimp to bowl of whisked egg. Stir and coat the shrimp in egg.
  4. On high heat, add oil into a large non-stick pan. Using a tablespoon, scoop each shrimp and make sure you also get a little beaten egg with each spoonful. Once the pan is hot enough, cook shrimp jeon for a few minutes on each side.
  5. Place on a bed of chives if preferred. Serve with dipping sauce and garnish with chopped scallions.

RECIPE LINK: https://londonishungry.com/shrimp-pancake-saeu-jeon/



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