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!