Shrimp Pancakes (Saeujeon)
Ingredients: jumbo shrimp, salt, white pepper, gyeoja-garu (Korean mustard powder), flour · 30 min cook time · 210kcal · $18.50
Ingredients
16ea jumbo shrimp, 2pinch salt, 1tsp white pepper, 2tsp gyeoja-garu (Korean mustard powder), 0.5cup flour, 2ea eggs, 2tbsp cooking oil, 1ea red bell pepper, 1tbsp soy sauce, 0.5tbsp vinegar, 1ea green onion, 1tsp sesame seeds, 1봉지 sweet pea shoots
Instructions
1. Peel and devein the jumbo shrimp, reserving the heads for making stock.
2. Butterfly the shrimp by cutting down the back, remove the intestinal tract, and score them to flatten.
3. Rinse the shrimp quickly in cold water and pat them dry with paper towels.
4. Sprinkle salt and white pepper over the prepared shrimp.
5. Mix gyeoja-garu (mustard powder) with water and paint it onto one side of the shrimp.
6. Lightly coat the mustard-painted side of the shrimp with flour, keeping the red tail section clean.
7. Beat eggs with a pinch of salt in a bowl.
8. Heat a pan with oil over medium heat, dip the floured shrimp into the egg mixture, and pan-fry them.
9. Slice red bell pepper into rings, dip in egg mixture, and fry them as garnish.
10. Prepare the dipping sauce by mixing soy sauce, vinegar, chopped green onion, and sesame seeds.
11. Plate the sweet pea shoots as a bed, arrange the shrimp pancakes and pepper rings on top, and serve with the dipping sauce.
Source: Watch the original video