These ultra-crispy seafood pancakes take inspiration from Korean haemul pajeon, offering a crunchy texture and bold flavors. By using a simple premix and swapping the liquid for beer, you achieve a light and airy batter, while the combination of shrimp, scallions, carrots, and mushrooms brings the perfect balance of sweetness and umami.
Ingredients:
• 1 bag of premixed pancake batter (Korean pancake mix or any tempura-style mix)
• Beer (used as a substitute for the liquid in the mix)
• 1 tsp garlic powder
• 1 tsp paprika
• 1 carrot, julienned
• 3 scallions, chopped
• 1/2 cup mushrooms, sliced
• 1/2 cup shrimp, peeled and chopped
• Vegetable oil for frying
Instructions:
1. Prepare the Batter:
• In a mixing bowl, combine the pancake mix with beer, following the package instructions for consistency.
• Add garlic powder and paprika for extra flavor. Stir until smooth.
2. Add the Mix-Ins:
• Fold in the julienned carrot, scallions, mushrooms, and shrimp. Mix well to evenly distribute the ingredients.
3. Fry the Pancakes:
• Heat a generous amount of vegetable oil in a pan over medium-high heat.
• Pour the batter into the pan, spreading it evenly to form a thin pancake.
• Fry for 3-4 minutes on each side, pressing down slightly, until golden brown and crispy.
4. Serve and Enjoy:
• Cut the pancake into bite-sized pieces and serve with a dipping sauce of soy sauce, sesame oil, and chili flakes.
Why This Recipe Works:
Using beer in place of water creates a lighter, crispier texture, while the added spices enhance the flavor. The combination of shrimp and vegetables brings the perfect balance of crunch, sweetness, and umami. Whether served as an appetizer or a main dish, these seafood pancakes are an easy and delicious way to enjoy Korean flavors at home.
