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Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, pajeon (korean style piccata) with scallion and sakura shrimp. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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).

Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have 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. Prepare 1 bundle Scallions or green onions
2. Get 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. Prepare 1 ☆ Egg
6. Prepare 1/2 tsp ☆ Shio koji
7. Make ready 1 pinch ☆ White pepper (or black pepper)
8. Prepare 1/2 tbsp Sesame oil
9. Get For the Vinegar soy sauce:
10. Get 1 tbsp 〇 Soy sauce
11. Take 1/2 tbsp ◯ Rice vinegar
12. Take 1 tsp ◯ Lemon juice
13. Take 1 pinch ◯ Red pepper powder
14. Prepare 1/2 tbsp ◯ Ground sesame (or chopped pine nuts)

This recipe for Korean Pancakes (called Pajeon or Pa Jun) with Scallions and Dipping Sauce is wonderful for a snack, appetizer or light lunch. I'm definitely not an expert when it comes to Korean food. In the first place, I'm not from Korea, and to make things worse, I've never even been there. Crispy fried scallion pancakes with scallions, ramps, shrimp and julienned carrots.

Instructions 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.

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. 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. Korean-Style Pancake Pajeon is a traditional Korean-style pancake which is a very popular appetizer or snack.

So that’s going to wrap it up for this exceptional food pajeon (korean style piccata) with scallion and sakura shrimp recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!