Saeujeon: Korean Egg-Coated Butterflied Shrimp (4 Servings)

Thaw frozen shrimp in the refrigerator. Peel, devein, and slit deeply along each back without cutting all the way through; open flat. Pat thoroughly dry.

Season both sides of the shrimp with salt and pepper. Beat the two eggs in a bowl and spread the flour on a separate plate.

Dust each shrimp lightly with flour, shake off excess, and coat both sides with beaten egg.

Warm oil in a skillet over medium-low heat. Lay shrimp in a single layer; turn after one side begins to turn golden. Continue until the shrimp flesh is pearly and opaque throughout and the egg coating is fully set; larger shrimp need longer.

Combine 1 Tbsp soy sauce, 2 tsp vinegar, 1 Tbsp chopped scallion and 1 tsp sesame seeds. Serve the cooked shrimp on a clean plate with the dipping sauce.