Hey everyone, it’s Louise, welcome to my recipe page. 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’m gonna 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 popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp is something which I’ve loved my whole life. They are fine and they look fantastic.

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 get started with this recipe, we have to 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 it.

The ingredients needed to make Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp:

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

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. How to make easy Korean scallion pancakes with seafood. Who says you can't havepancakes for dinner? These Korean seafood pancakes are substantial enough for.

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.

Make Pajeon: combine leftover vegetables with a simple batter and fry up some Korean Savory Pancakes! I've been eyeballing Taiwanese scallion pancake recipes for about a year now, ever since I got back from that trip to China and became obsessed with them. 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). Korean Scallion Pancake (Pajeon) - Savory pancake with scallion and kimchi, amazing appetizer that you can't stop eating! Are you one of those who love eating Korean food because of the many side dishes served?

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