Korean Chive Shrimp Jeon (Crispy Chive and Shrimp Pancake)
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
There is more shrimp than chives here, 200 g of it, and it is chopped coarsely with a knife so every bite still has some snap.
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Two eggs in the batter hold all that shrimp together when the pancake is flipped.
Ingredients
Instructions
- 1
Cut 150g chives into uniform 5cm lengths and thinly julienne 60g onion along the grain, keeping each ingredient ready separately.
- 2
Pat 200g shrimp dry thoroughly with paper towels, then chop coarsely with a knife so chunky pieces remain for a springy bite.
Grinding too fine will remove the texture entirely.
- 3
Combine 130 g pancake mix, 2 eggs, 140 ml cold water, 0.5 teaspoon salt, and 0.3 teaspoon pepper, mixing only until the lumps disappear.
- 4
Add chives, julienned onion, and chopped shrimp to the batter and fold gently 2 to 3 times with a spatula until every piece is evenly coated.
- 5
Spread 3 tbsp oil evenly in a pan over medium heat, pour and spread the batter thinly, and cook undisturbed for 3 minutes.
Loud sizzling oil around the edges indicates the temperature is right.
- 6
When the edges are crisp and golden and the underside is firm, flip in one confident motion and cook 2 to 3 more minutes until the shrimp turns pink throughout and the pancake is evenly golden.
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