AI-generated imageMini Korean Green-Laver and Shrimp Pancakes (Parae-jeon), 2 Servings
Parae-jeon are small Korean pan-fried pancakes made with fresh green laver and chopped shrimp. They use parae seaweed rather than maesaengi and need only a frying pan.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Swish parae in several changes of clean water to remove grit. Drain and squeeze out excess water, then cut into 3–4 cm lengths.
- 02
Keep shrimp chilled while cleaning; remove the vein and chop coarsely. Wash hands and equipment afterward to prevent cross-contamination.
- 03
Mix one small paper cup each of pancake mix and cold water. Fold in the laver, shrimp, optional salted shrimp and pepper. If the laver makes the batter watery, add a little more mix.
- 04
Heat oil in a skillet over medium heat. Spoon batter into about six small, thin pancakes, top with sliced chili, and flip when the underside is golden; cook the other side.
- 05
Cook both sides until the shrimp is pearly, firm and opaque and no raw batter remains. Transfer to a plate and serve immediately.
Before you cook
Shrimp and salted shrimp contain crustacean shellfish; pancake mix contains wheat and may contain soy or other allergens. Thaw shrimp in the fridge and avoid cross-contamination. Cook until the shrimp is firm and opaque and the batter is cooked through. Refrigerate leftovers within two hours and reheat until steaming hot.
Allergens: 새우·새우젓(갑각류), 밀(부침가루), 제품별 대두 등 알레르기 표시 확인
Image & source credits
AI-generated image.
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