Korean Green Onion Shrimp Pancakes with Vinegar Dipping Sa

Crispy, savory, and packed with flavor, these Korean Green Onion Shrimp Pancakes with Vinegar Dipping Sauce are a delightful twist on the traditional "haemul pajeon." Featuring tender shrimp and aromatic green onions enveloped in a golden, crispy batter, these pancakes boast the perfect balance of texture and taste. The batter combines all-purpose flour and potato starch for a light yet satisfyingly crisp finish, while the tangy dipping sauce made with soy sauce, rice vinegar, and a touch of red pepper flakes adds a bright, zesty kick. Quick to prepare in just 30 minutes and ideal for sharing, these seafood pancakes are perfect as an appetizer, snack, or even a light meal. Serve them hot, and watch them disappear off the plate!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams shrimp (peeled and deveined, chopped into small pieces)
• 6 stalks green onions (trimmed and cut into 2-inch pieces)
• 120 grams all-purpose flour
• 30 grams potato starch (or cornstarch)
• 180 ml cold water
• 1 large egg
• 1 teaspoon salt
• 3 tablespoons vegetable oil (for frying)
• 2 tablespoons soy sauce (for dipping sauce)
• 1 tablespoon vinegar (preferably rice vinegar)
• 1 tablespoon water (for dipping sauce)
• 1 teaspoon sugar (for dipping sauce)
• 0.5 teaspoons red pepper flakes (optional, for dipping sauce)
• 0.5 teaspoons sesame seeds (optional, for dipping sauce)

Directions

Step 1

In a bowl, whisk together the all-purpose flour, potato starch, cold water, egg, and salt until the batter is smooth and lump-free.

Step 2

Add the chopped shrimp and green onion pieces to the batter, stirring to coat them evenly.

Step 3

Heat 1 tablespoon of vegetable oil in a large, non-stick skillet over medium heat.

Step 4

Pour half of the batter into the skillet, spreading it out evenly to form a pancake about 8 inches in diameter.

Step 5

Cook the pancake for 3-4 minutes on one side, until the bottom is golden and crispy. Flip carefully and cook the other side for another 3-4 minutes.

Step 6

Remove the cooked pancake from the skillet and repeat the process with the remaining batter, adding more oil as needed.

Step 7

For the dipping sauce, combine soy sauce, vinegar, water, sugar, red pepper flakes, and sesame seeds in a small bowl. Stir until the sugar dissolves.

Step 8

Cut the pancakes into wedges and serve hot with the dipping sauce on the side.

Nutrition Facts

Serving size	(789.1g)

Amount per serving	% Daily Value*
Calories	1268.3

Total Fat 51.5g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 610.1mg	0%
Sodium 4632.3mg	0%
Total Carbohydrate 130.9g	0%
Dietary Fiber 6.1g	0%
Total Sugars 7.0g
Protein 71.0g	0%

Vitamin D 411.4IU	0%
Calcium 218.3mg	0%
Iron 9.3mg	0%
Potassium 1060.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.5%

Protein: 22.3%

Carbs: 41.2%