Shrimp Donggeurangttaeng (Pan Fried Shrimp Patties)
A savory pancake side dish made by pan-frying coarsely chopped shrimp and vegetables.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This pan-fried dish uses coarsely chopped shrimp instead of meat to highlight its chewy texture and savory flavor. Without the extra step of adding tofu and shaping by hand, you can simply scoop the batter with a spoon and pan-fry it easily. It works wonderfully as an everyday side dish, for holiday tables like Chuseok, or packed into lunchboxes.
- Servings
- about 3–4 servingsOriginal: Yields 23 pieces
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Shrimp Donggeurangttaeng
- Medium shrimp15
- Onion1 layer
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Egg1
- Korean pancake mix (buchim-garu) (or flour)3 tbsp
- Water2 tbsp
- Salt0.5 tsp
- Ground black peppera little
Shrimp Jeon
- Shrimp15 (medium-sized)
- Salta little
- Ground black peppera little
- Egg2
- Minced scallions2 tbsp
- Minced red chili pepper2 tbsp
- Since it can be spicy, you can use bell pepper instead of Cheongyang chili pepper.
Steps
1. Cut off the heads and tails of the shrimp, peel off all the shells, and finely chop only the meat.
To preserve the chewy bite, chop coarsely rather than mincing finely. Chop the onion, Cheongyang chili pepper, and red chili pepper to a similar size.
(Since it can be spicy, you can use bell pepper instead of Cheongyang chili pepper.)
2. Add the Korean pancake mix (or flour) and 1 egg.
3. Add salt and ground black pepper to season lightly, then mix well.
4. Grease a heated pan with oil and pan-fry into small, round patties.
(When making donggeurangttaeng, people usually add tofu, shape them into rounds by hand, coat them in flour and egg wash, and pan-fry them, but I made them simply like pan-fried batter cakes.)
1. Remove the heads and shells of the shrimp, leaving only the tails intact.
Make a slit along the belly side to butterfly open, season with salt and ground black pepper, and remove any moisture with cheesecloth or paper towels.
2. Mix 2 eggs together with the minced large green onion and minced red chili pepper to make the egg wash.
(When you want a more golden jeon, you can add 1 extra egg yolk when making the egg wash.)
Coat the shrimp thinly with flour on both sides, dip into the egg wash, and pan-fry in the pan.
Ppunwife's tips
- When making donggeurangttaeng, people usually add tofu, shape them into rounds by hand, coat them in flour and egg wash, and pan-fry them, but I made them simply like pan-fried batter cakes.
- When you want a more golden jeon, you can add 1 extra egg yolk when making the egg wash.
FAQ
What can I substitute for the Cheongyang chili pepper to reduce the spiciness?
If you are concerned about the heat, you can chop and use bell pepper instead of Cheongyang chili pepper.
Is there a trick to getting shrimp jeon to look more golden and yellow?
If you add 1 extra egg yolk to the egg wash, the color will turn out much more golden and appetizing.
How finely should I chop the shrimp for the patty batter?
To preserve a nice, chewy bite, it is best to chop the shrimp into coarse pieces rather than grinding or mincing it finely.
