These Korean-style Shrimp Pancakes are super satisfying comfort food with juicy bites of Shrimp and a crispy crust. The dipping sauce is savory and spicy. The recipe is simple and takes only 15 minutes to make.
Korean Shrimp Pancakes can be enjoyed as appetizers, snacks, and as a main course. For breakfast, they provide a good start for you and your kids. They can brighten any lunch box for school or work! They are also delightful for late night movie treats.
WHY WILL YOU LOVE THIS RECIPE?
Simply delicious – Can’t be any obvious than this! The Shrimp Pancakes are simply so delicious.
Good amount of nutrition – Green onions provide antioxidants. With Shrimp, it has good amount of protein.
Easy and quick to make – The recipe is simple, easy, and quick to make.
Kids-friendly – Make this for your kids. They will love this. Healthy and delicious at the same time.
Snack anytime as you want – You can eat this any time of the day. Enjoy as much as you can.
INGREDIENTS FOR THE SHRIMP PANCAKES
All-purpose Flourย โ This is the most commonly used type of flour, a mid-strength, medium-gluten flour, which normally has 10 to 12 percent of protein.
Saltย โ It helps to add savoury taste.
Black Pepper – A bit of black pepper here to elevate the taste.
Eggs – We will use 3 eggs for this recipe.
Water – This helps with the consistency of the batter.
Green Onions – or called Spring Onions. This is a key ingredient for making the pancake. It adds beautiful green color and it is rich in healthy nutrients.
Shrimp – Always use large shrimp for satisfying bites. The shrimp should be peeled and deveined and are cut in half lengthways.
Vegetable Oilย โ I love using this for frying. I normally use Rapeseed Oil. You can also try Sunflower Oil. Do not use Olive Oil.
INGREDIENTS FOR THE DIPPING SAUCE
Light Soy Sauceย โ This is one of the must-have Asian sauces that you need to have in your kitchen. Lee Kum Kee is my favorite brand for this.
Rice Vinegarย โ This is also commonly used in Asian cooking. If you canโt find Rice Vinegar, you can try using Chinese White Vinegar or regular White Vinegar.
Gochujang – This is the most popular Korean Spicy Sauce. It has a bold sweet, spicy, and umami flavor. You can find it in your local Asian grocery store. These days, many regular grocery stores sell this too.
Sugar – It balances the overall taste here. It goes well with the spicy flavor.
Sesame Oil – It has a special flavor and aroma. This is normally used as a finishing oil, which can elevate the flavor and add a delightful richness.
Green Onions – I recommend to use mostly green parts of Green Onions here.
Sesame Seedsย โ use the roasted kind. I also love this for garnishing the dish.
HOW TO MAKE THIS KOREAN SHRIMP PANCAKE
1. Prepare the Dipping Sauce – Combine Light Soy Sauce, Rice Vinegar, Sesame Oil, Gochujang, Sugar, Green Onion, and Sesame Seeds. Set aside.
2. Prepare the pancake batter – In a small bowl, whisk together 3 Eggs and Water until well combined. Set aside.
3. Continue to make the pancake batter – In a large bowl, mix All-purpose Flour, Salt, and Black Pepper. Pour in the egg mixture and mix until you get a smooth texture. Then add in the Green Onions and mix to combine.
4. Fry the Pancakes – In a 20 cm non-stick frying pan, add some Vegetable Oil, on medium-high heat. Add about half the batter and distribute it evenly in the pan. Before the pancake sets, evenly place 6-8 pieces of Shrimp. Cook for 3-4 minutes. When the bottom of the pancake turns golden, flip the pancake. Cook for another 2-3 minutes until the Shrimp are cooked.
5. Drain on paper towel – Repeat the same procedure with the rest of the batter and finish making another pancake (or more depending on the size of your pan).
6. Ready to serve – Cut the pancake in slices and serve warm with the pre-made Dipping Sauce. Enjoy!
Haini’s Tips
– As a main course, this recipe is perfect for 3-4 people. If serving for snacks, it will work for 5-6 people. – Using a 20cm non-stick frying pan produces 2 pancakes that can be cut like a pizza. A smaller pan will make individual servings. – It is important to flip the pancake only once, as the Shrimp needs to set while cooking.
I hope you can give this Korean-style Shrimp Pancakes recipe a try. It is a real treat with the dipping sauce! You can also enjoy this the same way as pizza, but healtier.
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Korean-style Shrimp Pancakes
These Korean-style Shrimp Pancakes provide comfort and satisfaction with juicy bites of Shrimp and a crispy crust. Use as appetizer, snack, or main course.
8Green Onions, sliced in half lengthways, cut into 5 cm long
10large Shrimp, peeled and deveined, half lengthways
Vegetable Oil for cooking
Dipping Sauce
2tbspLight Soy Sauce
1tbspRice Vinegar
2tspGochujang (Korean Spicy Sauce)
1tspSugar
1tspSesame Oil
1Green Onion, finely chopped
some Sesame Seeds
Instructions
Prepare the Dipping Sauce. Combine Light Soy Sauce, Rice Vinegar, Sesame Oil, Gochujang, Sugar, Green Onion, and Sesame Seeds. Set aside.
Prepare the pancake batter. In a small bowl, whisk together 3 Eggs and Water until well combined. Set aside.
In a large bowl, mix All-purpose Flour, Salt, and Black Pepper. Pour in the egg mixture and mix until you get a smooth texture.
Then add in the Green Onions and mix to combine.
In a 20 cm non-stick frying pan, add some Vegetable Oil, on medium-high heat. Add about half the batter and distribute it evenly in the pan.
Before the pancake sets, evenly place 6-8 pieces of Shrimp. Cook for 3-4 minutes.
When the bottom of the pancake turns golden, flip the pancake. Cook for another 2-3 minutes until the Shrimp are cooked.
Drain on paper towel. Repeat the same procedure with the rest of the batter and finish making another pancake (or more depending on the size of your pan).
Cut the pancake in slices and serve warm with the pre-made Dipping Sauce. Enjoy!
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