Ingredients:

  • 10 shrimp
  • 150 grams ground pork
  • 20 grams onion
  • 20 grams carrot
  • 1/2 red chili pepper
  • 1/2 green chili pepper
  • 4 stalks green onion
  • 2 eggs
  • 1/4 cup flour
  • 1 tablespoon cooking wine
  • Cooking oil as needed

Seasoning Ingredients:

  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon oyster sauce
  • 1/2 egg white
  • 1/2 tablespoon minced garlic
  • 1/2 tablespoon sesame oil
  • A pinch of sesame seeds
  • A pinch of black pepper

Dipping Sauce Ingredients:

  • 1 tablespoon soy sauce
  • 1 tablespoon cooking wine
  • 1/2 teaspoon vinegar
  • A small amount of minced green and red chili pepper
  • A pinch of sesame seeds

Instructions:

Peel the shrimp, leaving only the tails intact. Make a cut along the back to butterfly them and remove the veins. Score the shrimp lightly to prevent curling, then marinate with cooking wine and black pepper for 10 minutes.

Finely chop the onion, carrot, red chili pepper, and green chili pepper. Slice the green onions thinly. In a bowl, beat one egg and one egg yolk with a pinch of salt to make an egg wash.

Place the ground pork on a paper towel to remove excess blood, then transfer to a mixing bowl. Add the chopped onion, carrot, green chili pepper, red chili pepper, green onion, and the seasoning ingredients. Mix and knead until well combined.

Pat the shrimp dry with paper towels, coat them with flour on both sides, and fill the scored section with the pork mixture. Dust with flour again, shake off any excess, and dip both sides in the egg wash.

Heat a pan with oil and place the shrimp, filling side down first, over low heat. Cook, flipping occasionally, until both sides are golden brown and cooked through.

Serve the shrimp pancakes on a plate with the dipping sauce on the side.

[Source: W Table]


koreadherald@heradcorp.com