Korean Water Parsley Shrimp Pancake
Water parsley and cocktail shrimp are combined in a pancake-mix batter with egg and pan-fried into a spring-inspired jeon. The water parsley brings a bright, herbaceous fragrance that pairs naturally with the mild sweetness of the shrimp. Finely chopped onion contributes subtle sweetness, while a splash of soy sauce adds savory depth to the batter. The parsley stems retain a pleasant crunch throughout, giving texture to every bite.
Adjust Servings
Instructions
- 1
Cut water parsley into 5 cm lengths and pat the shrimp dry.
- 2
Thinly slice the onion, then mix pancake mix, cold water, egg, and salt into a batter.
- 3
Fold in water parsley and onion, then add shrimp last.
- 4
Heat oil in a pan over medium heat and spread the batter thinly.
- 5
Cook 2-3 minutes per side until golden and crisp at the edges.
- 6
Serve immediately with soy sauce.
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