by Nandita 5/24/2020

Korean Pancakes w/ Shrimp

These Korean Pancakes are a variation on the vegetable pancakes which are also on my blog. They are packed with green vegetables, pieces of shrimp and spices. So step up your pancake game and make these soon!

If you don't know what to do with all those pieces of vegetables that are lingering in your fridge then make these Korean Pancakes. It's a great way to use them for a satisfying lunch or even dinner. Serve them to your guests or even bring them your work lunch the day after.

Today I've also added shrimp because those were left in my freezer. But use whatever seafood, meats or non-meats you have at hand. I like shrimp because it adds a bit of extra to the pancake. 

For the dip I used my own Asian Dipping Sauce and added some Sriracha mayo as well on the side. The creamy spicy mayo works really well with all those crunchy veggies. I hope you enjoy this version!

>>Check out the original Korean Pancakes (Pajeon) with veggies only! This recipe was made with the gluten-free pancake mixtures by Panash Pancakes.

Korean Pancakes w/ Shrimp

  • Prep: 10 min
  • Total: 25 min
  • Fish

Ingredients

NOTE: This recipe is good for 1 large, 6 medium sized pancakes or 12 small ones.

- 1 cup of all-purpose flour
- 1 egg
- ½ cup of water
- half of a zucchini (cut into sticks)
- half of a white onion (sliced)
- 2 broccoli florets (cut into pieces)
- 2 spring onions (cut into sticks)
- 3 shrimp (cut into pieces of 3)
- 1 tsp turmeric powder
- 1 tsp garlic powder
- 1 tsp Pimenton (smoked pepper powder)
- dash of chili powder (optional)
- salt & pepper to taste
- oil for frying (or use a non-stick pan)
- 1 batch of Asian Dipping Sauce
- Sriracha mayo (3 tbsp mayo + 1 tsp Sriracha) 

For garnish:
- black sesame seeds
- red chili flakes (optional)
- spring onions

Instructions

  1. Prepare your veggies by cutting them into sticks or use a peeler/mandoline. Set them aside.

  2. In a bowl add all-purpose flour, garlic, turmeric, Pimenton powder, egg and water. Mix well and add the veggies. Season with salt & pepper.

  3. Add a bit of oil to a pan and fry the pancakes until they are cooked through and brown on each side. I cooked mine on medium heat and it took me 4-6 minutes for them to be fully cooked. If you make a big pancake be sure to flip it every 2 or 3 minutes. It will take about 10-15 minutes to cook completely.

  4. Serve your pancakes with my Asian Dipping Sauce, Sriracha mayo and garnish with spring onions, black sesame seeds and red chili flakes (optional).

    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!