Serves 2 people
1 cup flour
¼ cup rice flour
¾ cup icy water
1 tbsp soy bean paste
½ tsp sugar
1 tsp garlic (minced)
½ tsp ginger (finely minced or juiced)
1 egg (lightly beaten)
filling:

2 bunches spring onion (cut into half)
6 pieces medium shrimps (halved)
4 tbsp vegetable oil or sesame oil for frying
sauce:

2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar or honey
1 tbsp sesame seeds
½ red chili (sliced)
1 spring onion (chopped)

Recipe Courtesy of
May Yacoubi

Pajeon

Pajeon, or Korean Seafood and Green Onion Pancake, is a popular street snack you often see being peddled from pushcarts with a visor-totting Korean Ajumma behind it. There’s something unforgettable about its texture –crispy on the outside, yet soft and chewy on the inside –making it so addictive. Whip up this tasty snack any time of the day and pair it with the spicy sweet sauce to add a nice zing on the taste buds!

Difficulty: Easy

Preparation: 10 min
Cook: 10 min
Clean up: 10 min

Steps: 4 steps
17 Ingredients

Difficulty: Easy
Steps: 4 steps
17 Ingredients

Preparation: 10 min
Cook: 10 min
Clean up: 10 min

Instructions

Mix batter
- Mix the batter ingredients well until the batter is smooth.

Sear prawns
- Place a non-stick pan on the stove and heat it up. Add 2 tablespoons of sesame oil and sear the shrimps for a minute. Remove and add to the batter.

Fry green onions
- Now add the remaining oil and put the green onion on the pan parallel to each other and fry for 2 minutes before pouring the batter with shrimps over the green onion evenly.

Fry pancake
- While the pancake is being cooked, keep patting it, pressing it slightly, and keeping it in a nice shape with your spatula.
- A few minutes later, when the bottom of the pancake turns crispy and golden brown, turn it over.
- Cook for a few more minutes until the bottom of the pancake turns crispy and golden brown again and flip it or turn it over.
- Cook for another minute and transfer it to a serving plate.