Yoon Yi-ryeon's Shrimp and Potato Pancake

• 2 tennis ball-sized potatoes
• pre-cooked cocktail shrimp
• 2 Korean hot chili peppers
• 1 red chili pepper
• 4-5 tablespoons of starch powder, frying mix, or rice flour
• 0.3 tablespoon salt
• cooking oil as needed

Recipe 🍳

Cooking tips 💡

• Grate the potato coarsely rather than into a fine puree to achieve a chewy texture.
• Blanching the shrimp in salted water beforehand prevents excess moisture during cooking, keeping the pancake from becoming soggy.
• Dusting the bottom of the shrimp with starch powder helps it stick to the potato batter and prevents it from falling off during cooking.

Recommended for 🙋

• ⭐Those who want to make a quick potato pancake without the hassle of grating or julienning.
• ⭐Those looking for a visually appealing dish to serve to guests or on special occasions.
• ⭐Those who enjoy a crispy and chewy pancake as a drinking snack.