Pajeon (Korean Pancakes)
Directions 1. Prepare the dipping sauce by combining soy sauce, rice vinegar, thinly sliced scallion, chili flakes, and sesame seeds in a small bowl. 2. Cut the ends off the scallion stalks, then slice them in half. 3. Beat eggs in a small separate bowl (or, for fluffier eggs, try the Whiskware Egg Mixer ). In your Whiskware Batter Mixer, combine water, salt, and cake flour and shake lightly until mixed. 4. Heat a nonstick pan over medium-high heat and add vegetable oil. Evenly distribute scallions and shrimp in the pan. 5. Pour batter into the pan, covering the scallions and shrimp. 6. Pour beaten egg on top of batter. Cook for 2-3 minutes, until pancake is crispy and golden brown. Flip and cook opposite side for another 2-3 minutes. 7. When pancake is cooked, remove from heat, cut into pieces, and serve with dipping sauce.
Eggs are fluffier when made with our Egg Mixer
Cleanly + easily crack eggs and separate yolks with our built in lid design.
Secure the lid and evenly whip air in up to 8 eggs at once with the confidence that none of it will spill.
Dishwasher safe and BPA free means that cleanup is a snap!