Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp
Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, pajeon (korean style piccata) with scallion and sakura shrimp. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp is something which I’ve loved my whole life.

Pajeon is a Korean savory pancake made with scallions. Pa means scallion, and jeon means pan-fried battered food. In Korea, haemul pajeon is often paired with makgeolli (Korean milky rice wine).

To begin with this particular recipe, we must first prepare a few ingredients. You can cook pajeon (korean style piccata) with scallion and sakura shrimp using 14 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp:
  1. Get 1 bundle Scallions or green onions
  2. Make ready 1 little less than 1 tablespoon ★ Flour
  3. Get 4 pieces Red bell peppers (thinly and vertically sliced)
  4. Make ready 25 grams Boiled sakura shrimp
  5. Make ready 1 ☆ Egg
  6. Take 1/2 tsp ☆ Shio koji
  7. Get 1 pinch ☆ White pepper (or black pepper)
  8. Take 1/2 tbsp Sesame oil
  9. Make ready For the Vinegar soy sauce:
  10. Get 1 tbsp 〇 Soy sauce
  11. Prepare 1/2 tbsp ◯ Rice vinegar
  12. Prepare 1 tsp ◯ Lemon juice
  13. Prepare 1 pinch ◯ Red pepper powder
  14. Prepare 1/2 tbsp ◯ Ground sesame (or chopped pine nuts)

I'm definitely not an expert when it comes to Korean food. Crispy fried scallion pancakes with scallions, ramps, shrimp and julienned carrots. Pairs well as a snack with makgeolli (Korean rice beer). Instead of, or in addition to, the scallions, you can fill pajeon with garlic chives, ramps, chrysanthemum leaves, small squid, shrimp, thin slices of Korean.

Steps to make Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp:
  1. Mix the 〇 ingredients and prepare the vinegar soy sauce. It turns out more authentic Korean using roasted and chopped pine nuts instead of ground sesame seeds.
  2. Cut the thinly and vertically sliced red bell peppers in halves. You may substitute the bell peppers with julienned carrots or dried chili pepper strands.
  3. Cut off the root ends of the scallions (or green onions), wash, lightly drain and cut into half lengths. I used green onions this time.
  4. Cut the length of the scallions from Step 3 in half, and arrange the directions with an equal balance of the white and green parts on both ends.
  5. Slit a plastic bag down the center and place the scallions from Step 4 on top. This is the way to use a plastic bag instead of a tray, to minimize clean-up.
  6. Sprinkle the ★ flour over the scallions from Step 5 and coat them evenly.
  7. Whisk the ☆ egg in a bowl. Add the ☆ shio koji and the ☆ white pepper (or black pepper). Mix well.
  8. Pour 1/3 of the egg mixture from Step 7 over the scallions from Step 6. Flip the scallions using the plastic bag so that the egg mixture will evenly coat the scallions.
  9. In a large pan, heat the sesame oil, place the egg-coated scallions in the pan and reduce the heat to low.
  10. Shape by spreading out the scallions. I made it into a 14 cm wide piccata. My pan size is 28 cm diameter (slightly on the large side).
  11. Once the piccata is shaped, sprinkle the sakura shrimp on top and press down on them. Pour in the remaining half of the egg mixture from Step 7.
  12. Arrange the bell peppers from Step 2 on top. Make sure the heat is low enough not to burn the piccata.
  13. Pour the rest of the egg mixture over the piccata from Step 12. Cook slowly over low heat.
  14. Once it is browned, flip and pat lightly. Cook again slowly.
  15. Now, it's ready to serve.
  16. Trim the ends and cut into 8 pieces on a cutting board. Serve on a plate with the vinegar soy sauce from Step 1 on the side.
  17. If the white part of the scallions are thick, cut them vertically so they can cook through well.
  18. I used a home-made shio koji from 200 g of dried rice malt, 70 g of salt and 330 ml of water.

Korean Scallion Pancake (Pajeon) - Savory pancake with scallion and kimchi, amazing appetizer that you can't stop eating! Different variations exist in China, Japan, and Korea, and today I'll share one method for making Korean-style steamed eggs, called gyeran jjim. Pajeon literally translates as green onion pancakes, but since I love seafood so much (and I think just green onion pancakes are a little bit boring for me), I decided to throw in some prawns and calamari The official Korean name for this seafood and green onion pancakes is Haemul Pajeon (해물파전). This easy Korean pancake recipe, called Pajun is loaded with vegetables, and served with a spicy soy dipping sauce. This Korean scallion pancake (pa jun) recipe is easy to make and is always a big crowd pleaser.

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