Kim Dae-seok's Shrimp Pancake
A festive shrimp pancake made without a single spoonful of wheat flour, using potato starch and eggs to fully capture the fresh shrimp's chewy, springy texture.
Ingredients needed 3 servings
Recipe
Cooking tips
- The black thread-like intestinal vein in shrimp can cause bitterness and burning during frying, so always gently push it out with the tip of a knife before cooking.
- Potato starch binds water better than wheat flour and absorbs less oil, resulting in a crispier, chewier pancake that stays delicious even when cooled.
- Avoid using a food processor or blender to crush shrimp, as this destroys their natural juice and texture, turning them gluey and pasty. Instead, use a knife to lightly chop and mince them like you're sharpening a blade.
Recommended for
- Those seeking a lighter, chewier pancake without wheat gluten due to dietary concerns.
- People looking for a distinctive, high-end Korean pancake recipe to serve during holidays or for special guests.
- Parents wanting a simple, nutritious homemade snack rich in calcium and protein for children.
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