Korean Shrimp Jeon (Egg-Battered Pan-Fried Shrimp Pancake)
Dry 220 g peeled shrimp well, open each one flat along the belly, and season for only 5 minutes. Dust lightly with 3 tbsp flour, shaking off the extra, then dip in beaten egg and cook over medium heat for 1 to 2 minutes per side. Judge doneness at the thickest shrimp, which should be firm and opaque to the center, and cook longer if any translucent flesh remains.
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Butterflied flat along the belly, the shrimp cook evenly and hold a thin flour-and-egg coat better than whole ones would.
Read more
The trap with saeu-jeon is color: the coating turns pale gold and the surface turns pink well before the thickest shrimp are opaque at the center. Translucent flesh in the middle means more time in the pan, while firm, opaque shrimp should come out right away so they do not toughen. Lemon wedges on the side add a bright finish.
Ingredients
Instructions
- 1
Peel and devein 220 g medium shrimp, then pat them very dry with paper towels.
Cut shallowly along the belly side and open each shrimp flat so it cooks evenly and holds the coating.
- 2
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper over both sides of the shrimp.
Let them rest for only 5 minutes so the seasoning penetrates without drawing out too much moisture.
- 3
Coat the shrimp lightly with 3 tablespoons flour, covering the cut surface as well.
Shake off the extra with a sieve or fingertips so the beaten egg sticks evenly instead of forming thick patches.
- 4
Beat 2 eggs until the whites and yolks are fully blended, then dip the shrimp one at a time.
Warm the pan over medium heat and add 1.5 tablespoons cooking oil before the egg starts dripping off.
- 5
Lay the shrimp in a single layer without overlapping and cook the first side for 1 to 2 minutes.
Turn them when the egg edges set and the underside looks pale golden, not browned hard.
- 6
Cook the second side, using 1 to 2 minutes as a guide.
Check that the thickest shrimp are firm and opaque to the center. If any translucent flesh remains, adjust the heat and cook longer. Once cooked through, remove the shrimp, drain briefly on a rack or paper towel, and serve with lemon wedges.
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