Shrimp Pancake

This is a home draft summarizing the Preparation and ingredient quantities and step-by-step cooking order for shrimp jeon.

30 min · 2 servings

Ingredients

Prepared Shrimp, 250 g eggs, 2 pieces wheat flour, 40 g salt, 1 g black pepper, 0.3 g cooking oil, 20 ml

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Remove Skin or peel and Offal from shrimp, split the back and lay flat, then wipe off the moisture.
Lightly season with salt and black pepper and coat thinly with wheat flour.
Dip shrimp in the prepared eggs and place it in a pan with oil. Cook on medium-low heat, flipping both sides.
Check whether the thick part of shrimp has reached a core temperature of 63°C and the flesh is completely opaque. Cook completely even through eggs coating.

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