epicurious4.8
Shrimp and Pea Pancake
Inspired by Korean pajeon, this shrimp-studded pancake is slightly eggier than the original, and features fresh, crunchy snap peas as a spring-y addition.
👥 4 Servings⏱️ Prep & Cook: 15 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●whisk
- ●pan
- ●skillet
📝 Preparation Steps
1
Preheat oven to 375°. Finely grate zest of 1 lemon into a large bowl; set aside. Cut lemon in half. Toss 3 radishes, trimmed, thinly sliced, and 4 oz. sugar snap peas (about 1 cup), strings removed, thinly sliced on a diagonal, in a medium bowl to combine. Squeeze juice from a lemon half over, drizzle generously with extra-virgin olive oil, and sprinkle with a pinch of kosher salt. Toss vegetables to coat; set salad aside.
lemon1radishes, trimmed, thinly sliced3. sugar snap peas (about 2 cups), strings removed, thinly sliced on a diagonal, divided8 oz
2
Place ¾ cup plain whole-milk yogurt in a small bowl and squeeze in juice from remaining lemon half. Drizzle in a little oil, add a pinch of salt, and mix together. Set yogurt sauce aside.
lemon1
3
Add 2 large eggs, 2 garlic cloves, finely grated, 3 Tbsp. all-purpose flour, ½ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 3 Tbsp. water to reserved lemon zest in bowl and whisk to combine. Mix in 4 scallions, thinly sliced, 12 oz. large shrimp, peeled, deveined, coarsely chopped, and remaining 4 oz. sugar snap peas (about 1 cup), strings removed, thinly sliced on a diagonal.
large eggs2. all-purpose flour3 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsplemon1. large shrimp, peeled, deveined, coarsely chopped12 oz. sugar snap peas (about 2 cups), strings removed, thinly sliced on a diagonal, divided8 oz
4
Heat 2 Tbsp. extra-virgin olive oil in a medium ovenproof nonstick skillet over medium-high. Pour in shrimp batter and spread out to edges into a thin, even layer. Cook pancake until golden brown around edges, about ⏱️ 3 minutes. Transfer pan to oven; bake pancake until set, about ⏱️ 5 minutes. Carefully remove pan from oven and invert pancake onto a large plate.
. extra-virgin olive oil, plus more for drizzling2 Tbsp
5
Cut pancake into wedges and top with dollops of reserved yogurt sauce, then scatter reserved salad over; season with freshly ground pepper.
Freshly ground pepper
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...