Karl and I have an eclectic taste in hobbies, and when we start a hobby, we have this addictive tendency that causes us to obsess over it until we’re … well over it. Bowling, golfing (this faded only for me), tennis, swimming, badminton. And now we’re knitting. Because we’re senior citizens trapped in the bodies of two whippersnappers. And also because I’m totally insane as it is 91 degrees outside. My current knitting project is a cable knit scarf for Karl. I hope to finish it by the first snow, but it’s not looking good (I’ve re-casted the first row of stitches about 10 times now).
Despite broiler-like conditions outside, I’m happy to get my fingers twisted in miles of wool yarn. It’s for a good cause! I’m even happier to stand by a hot stove, flipping Korean pancakes or jeon. It’s terribly ironic how I crave hot fried foods when the temperatures are sky high.
Adapted from a recipe by the brilliant Korean food blogger Maangchi, this recipe was the best part of my scorching hot weekend. I made these crispy, savory pancakes with green onion, shrimp, and zucchini. The pancake is fried on each side for about 3 minutes, until golden brown. They’re served with a simple condiment made of soy sauce and vinegar.
And now I’m back to knitting and purling…
- 1¾ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon cayenne
- ¾ teaspoon salt
- 2 eggs
- 1½ cups water
- ½ pound extra large shrimp, deshelled and deveined, and coarsely chopped
- 200 grams coarsely grated zucchini (about 1 whole zucchini)
- 2 cups green onions, thinly sliced (about ½ inch)
- canola oil for frying
- 2 green onions for garnishing (optional)
- ¼ cup soy sauce
- 2 tablespoons vinegar
- 2 teaspoons sugar
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon roasted sesame seeds (optional)
- In a large mixing bowl combine the flour, cornstarch, cayenne, and salt. Whisk until incorporated. Add the eggs and the water, then whisk until incorporated. Stir in the shrimp, zucchini, and green onions.
- Heat a medium nonstick skillet over medium heat. Fill the skillet with enough oil to come ¼ inch up the sides of the pan. When the oil is hot, add ½ cup of the mixture to the skillet and quickly spread the batter thinly. Let it fry for about 3 minutes, until golden brown and crispy. Flip the pancake and fry for another 2-3 minutes, until golden brown and crispy, then plate over paper towels to drain some oil. Repeat this step until the batter is gone (every time you add more oil to the skillet, remember to give it a couple of second to heat up). Serve immediately with the sauce.
- Optional garnish step: slice the two green onions in half, lengthwise. Run a small, pointy fork or green onion negi cutter down the green onion repeatedly - you will eventually end up with small, thin strands of green onions. Garnish your pancakes with a few strands.
- Whisk all the ingredients together in a small bowl, then serve with the warm pancakes.