Shrimp Pancakes (Saeujeon)

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare fresh or frozen large shrimp, ensuring they are of high quality and appear clean and shiny.
   ≈0:03
2. 2
   Twist and remove the shrimp head by hand. Peel away the shell and legs. Retain the head for making broth later.
   ≈1:08
3. 3
   Score the back of each shrimp with a shallow cut to expose the dark vein. Carefully remove the vein with the knife.
   ≈3:22
4. 4
   Butterfly the shrimp by slitting along the back to open it flat. Rinse thoroughly with cold water.
   ≈4:43
5. 5
   Pat the shrimp dry with paper towels and spread them out with the meat side facing up.
   ≈5:14
6. 6
   Season the shrimp with two pinches of salt and white pepper.
   ≈5:45
7. 7
   Mix Korean mustard with water in a small bowl to form a paste. Brush the mustard paste onto the meat side of each shrimp using your fingers.
   ≈6:09
8. 8
   Coat only the meat side of the shrimp with flour, leaving the shell side unfloured to preserve its beautiful red color.
   ≈7:34
9. 9
   Beat two eggs with salt in a bowl. Heat oil in a skillet over medium heat.
   ≈8:13
10. 10
    Dip a shrimp into the egg mixture to coat thoroughly, then place it meat-side down in the hot oil.
    ≈8:46
11. 11
    Repeat with remaining shrimp, pan-frying until golden brown on both sides. Use any leftover egg mixture and red bell pepper to make additional pancakes if desired.
    ≈9:44
12. 12
    Prepare the dipping sauce by combining soy sauce, vinegar, and sesame seeds in a small bowl.
    ≈10:24
13. 13
    Plate the finished shrimp pancakes and garnish with sweet pea shoots or other greens. Serve with the dipping sauce.
    ≈11:03