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Korean Shrimp Pancakes

makes 4-5

The key to making the pancakes crisp is a hot pan and cold batter. Serve this as an appetizer, with cold Asian beer; it's also good for a light lunch.

Read more about this recipe at the Washington Post.


1/2 pound shrimp, peeled and deveined
1 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon sesame oil
2 teaspoons cornstarch
1 large egg
3/4 to 1 cup ice-cold water
2 scallions, chopped
1/3 cup vegetable oil


prep: 20 minutes
total: 20 minutes


2 bowls
large skillet


1. Rinse the shrimp and pat it dry. Finely chop it and place it in a bowl. It is important to let the shrimp dry fairly well; otherwise, the batter will be too runny and make limp pancakes.

2. In a separate bowl, combine the flour, salt, pepper, sesame oil, cornstarch, egg and water until well blended. Add the shrimp and scallions. Let stand for 1 to 2 minutes; it should be the consistency of regular pancake batter.

3. Heat a large skillet on medium-high heat and add 2 to 3 tablespoons of oil. Each pancake will need about that much to cook.

4. Ladle one-quarter of the batter into the skillet and spread out mix. Let it cook thoroughly (the batter and seafood should stick together). Check the bottom of the pancake to see if it is light brown and crispy, about 3 minutes. Carefully flip over and cook the other side until done, 2 to 3 minutes. Repeat with the remaining batter. Serve hot, cut into serving pieces or letting guests tear off pieces.

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