Korean Water Parsley Shrimp Pancake
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Spring water dropwort (minari) is cut into long pieces, stems and all, and fried with shrimp.
Read more
The stems still crunch after frying, and it comes with soy sauce sharpened by a few drops of vinegar.
Ingredients
Instructions
- 1
Pick out any yellowed leaves from water parsley (120 g), rinse under running water, and cut into 5 cm lengths.
Blot cocktail shrimp (150 g) thoroughly dry with paper towel.
- 2
Thinly slice onion (50 g) lengthwise into strips.
In a bowl, whisk pancake mix (120 g), cold water (160 ml), egg (1), and salt (2 g) until completely smooth.
- 3
Add water parsley and onion to the batter and toss lightly with chopsticks.
Add shrimp last and fold only 2-3 times to distribute without clumping.
- 4
Heat oil (2 tbsp) in a pan over medium heat.
Pour the entire batter in at once and spread into an 18-20 cm round. Gently reposition any shrimp so they are evenly spaced on top.
- 5
Cook 2-3 minutes until the edges are golden and firm, then flip in one motion.
Cook the other side 2-3 minutes until the edges are crisp.
- 6
Mix soy sauce (1 tbsp) with a few drops of vinegar for a simple dipping sauce.
Cut the jeon right away and serve with the sauce.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Water Parsley Pancake
water parsley, Korean pancake mix
Korean Crown Daisy Pancake
Korean pancake mix, egg
Korean Chive Shrimp Jeon (Crispy Chive and Shrimp Pancake)
Korean pancake mix, egg