Korean Radish & Shrimp Pancake
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The shrimp are only halved and roughly chopped, which leaves them with some bite among the julienned radish after frying.
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A little potato starch in the batter makes the pancake slightly chewier.
Ingredients
Instructions
- 1
Julienne radish (250 g) into 3-4 mm strips and place in a bowl.
Sprinkle with a pinch of salt and rest 5 minutes. Lightly squeeze out the released moisture by hand. Excess radish water makes the batter too thin.
- 2
Place cocktail shrimp (120 g) on paper towel and press to absorb moisture.
Cut in half, then chop into rough chunks. Do not mince too finely or the texture is lost.
- 3
Whisk pancake mix (120 g), potato starch (1 tbsp), egg (1), and cold water (120 ml) until smooth.
Potato starch adds chewiness when cooked.
- 4
Add radish, shrimp, and diagonally sliced scallion (2 stalks) to the batter.
Toss with chopsticks until all ingredients are evenly coated.
- 5
Heat oil (2 tbsp) in a pan over medium heat.
Ladle batter into 10-12 cm rounds and spread thin immediately. Then do not touch for 3-4 minutes.
- 6
Flip when edges are golden and firm.
Cook the other side 3-4 minutes more. Press the center lightly with a chopstick; it should spring back when done.
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