Kou Kentetsu shares his expert guide to making Pajeon, a quintessential Korean dish. From properly preparing shrimp to mixing the batter and achieving a perfectly crispy exterior, every step is meticulously explained. This mouthwatering recipe promises a visually stunning and deliciously juicy result.
Ingredients
Main Ingredients (2 servings)
- Shrimp
- Potato Starch
- Dried Shrimp
- All-purpose Flour
- Onion
- Chives
Seasonings
- Soy Sauce
- Sesame Oil
- Water
Steps
- Gently wash and prepare the shrimp.
- Coat the washed shrimp with potato starch, then rinse them lightly with water again.
- Finely crush the dried shrimp. (Key Tip!) Crushing the dried shrimp enhances the flavor and helps it blend smoothly into the batter.
- In a bowl, combine the all-purpose flour and potato starch.
- Add soy sauce to the dry ingredients and mix to season the batter.
- Gradually add water while observing the consistency to form the batter.
- Add the crushed dried shrimp, chopped onion, and chives to the batter.
- Add a little more water and mix everything evenly.
- Heat sesame oil in a frying pan and spread the batter thinly.
- Cook one side of the spread batter until it turns golden brown.
- Drizzle in more sesame oil and cook the other side until it's also nicely browned. (Key Tip!) Adding sesame oil while frying creates a crispy exterior and a juicy interior.
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