Korean Seafood Scallion Pancakes
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $15.00
- Nutrition
- 550 cal · 28g protein
- skillet
- budget
🍳 1 pan · Picky-eater safe bet: raw veg on the side
Korean Seafood Scallion Pancakes is a Asian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $15 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Eggs · Gluten · Soy · Shellfish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- ¾ lb raw shrimp
- 1½ cups all-purpose flour
- ¼ cup cornstarch
- 2 count eggs
- 2 bunches green onions
- 1 count red bell pepper
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- ¼ cup vegetable oil
Steps
- Chop the shrimp into small pieces, cut the green onions into 2-inch lengths and thinly slice the pepper.
- Whisk the flour, cornstarch, eggs, 1.25 cups ice-cold water and 1/2 tsp salt until just smooth. Fold in the shrimp and vegetables.
- Heat 2 tbsp oil in a large nonstick skillet over medium-high. Pour in half the batter, spread thin, and cook 4-5 minutes until the bottom is crisp and golden.
- Flip and cook another 4 minutes, pressing down, until the shrimp is pink and cooked. Repeat with the remaining oil and batter.
- Mix the soy sauce and vinegar for dipping. Cut the pancakes into squares and serve hot.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 52 g
- Fiber
- 2 g
- Sugar
- 3 g
- Fat
- 22 g
- Saturated fat
- 3 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop