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Haemul Pajun - Shrimp and Scallion Pancakes
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These fabulous savory pancakes are light, yet filling. As we learned from Saehee, the recipe is easily tweaked to suit your tastes. Make sure your pan and oil are hot enough in order to guarantee your pancakes turn out crisp and golden brown. While they’re traditionally served as comfort food on cold, rainy days, these pancakes are light enough to serve any time of year.
makes 3


1 pound uncooked shrimp, cleaned and deveined
2 to 3 bunches of scallions, cut in long strips
2 cups all-purpose flour (or use 1 cup flour and 1 cup sweet rice flour for chewy texture)
1 egg, lightly beaten
1½ cups cold water
3 to 4 tablespoons canola oil
Salt & pepper to taste
Roasted sesame seeds to taste

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Haemul Pajun - Shrimp and Scallion Pancakes
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. In a large bowl, lightly mix the flour, egg, water, scallions, and shrimp.  Season with salt, pepper, and sesame seeds to taste. 
2. In a large, nonstick skillet or frying pan, heat 1 to 2 tablespoons of oil on medium-high.  Add about 1/3 of the batter (or one ladle full) onto the skillet.  Cook for about 2 minutes until edges turn brown. Flip over and cook another 2 minutes. Flip one more time for an extra minute. Let cool, then slice the pancake into squares and serve. 

You can dip the pancakes in soy sauce or Korean spice soy sauce, Yaknyumjang.

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