Korean Shrimp Scallion Pancakes: Crispy Delights with Tangy Dipping Sauce

Korean Green Onion & Shrimp Pancakes With Vinegar Dipping Sauce 🥢

Description:

Wonderful Appetizer! You can also make these to take along on a picnic – keep in a cooler if you use shrimp or other meat or have them vegetarian. Try using leftover chicken, vegetables, or other meats. In Korea, this is called “Pajon” and is a typical street vendor food. Use chopsticks or your fingers. This recipe was originally from Eating Well Magazine (1993).

Cook Time: 20 minutes
Prep Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Yield: 4 Pancakes
Calories: 127.6 per serving
Rating: 4.5 ⭐

Ingredients:

Ingredient	Quantity
Reduced Sodium Soy Sauce	3 tbsp
Cilantro	2 tbsp
Green Onion	1 chopped
Rice Vinegar	1 1/2 tbsp
Sugar	1 tbsp
Sesame Seeds	1 tbsp
Eggs	3
Flour	4 tbsp
Water	1 1/2 cups
Green Onions	2
Zucchini	1
Carrot	1
Fresh Chives	1/4 cup
Shrimp	10
Oil	1 tsp

Instructions:

Dipping Sauce:
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- Combine soy sauce, cilantro, 1 chopped green onion, rice vinegar, sugar & sesame seeds. Leave at room temp or refrigerate.
Pancakes:
- Beat 1 egg and 2 egg whites together with a fork.
- Whisk in the flour, 1 tbsp oil, and water.
- Batter should be smooth and medium thick.
- Let the batter rest for 20 minutes.
Cooking the Pancakes:
- Beat remaining eggs & egg whites.
- Heat 1 tsp oil in a skillet or a large non-stick griddle over medium-low heat.
- Pour out approximately 1/2 cup batter (6-8″ circle).
- Lay 1/4 of the shrimp on top of the pancake along with 1/4 of the green onions, carrots, zucchini, & chives.
- While the pancake is cooking, spoon 1/4 of the remaining batter over the pancake to fill the spaces between the veggies.
- After approximately 3-5 minutes when the egg mixture has begun to set, flip the pancake. Cook until browned, pressing down quite hard with a wide spatula to ensure the batter cooks through.
- Repeat with remaining batter, shrimp & veggies.
Serving:
- You may refrigerate the pancakes and serve cold or serve fresh at room temperature.
- To serve, cut the pancakes into wedges and serve with the dipping sauce on the side.