Sung Si-kyung's Zucchini Shrimp Wanja-jeon
A savory jeon made by pan-frying salted zucchini with springy shrimp and Korean hot chili pepper in potato starch for a crispy finish
Ingredients needed 2 servings
Recipe
Cooking tips
- Squeeze out as much moisture from the zucchini as possible to prevent the batter from becoming sticky and to maintain a crispy texture.
- If the shrimp is chopped too finely, the texture will be less satisfying, so roughly chop it to retain a chewy bite.
- The Korean hot chili pepper cuts through any potential greasiness from the zucchini and shrimp, keeping the flavor clean.
Recommended for
- Those who want to make a crispy-outside, moist-inside jeon using only potato starch without wheat flour.
- Those who want to enjoy the springiness of shrimp and the sweetness of zucchini at the same time.
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