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Pajeon (korean Style Piccata) With Scallion And Sakura Shrimp Recipe

Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp Recipe
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Serving : 3
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Prepare the ingredients before making Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp in your home. Then, follow these steps below to serve Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp for your family or friends.

Ingredients: Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp

  • 1 bundle Scallions or green onions
  • 1 little less than 1 tablespoon ★ Flour
  • 4 pieces Red bell peppers (thinly and vertically sliced)
  • 25 grams Boiled sakura shrimp
  • 1 ☆ Egg
  • 1/2 tsp ☆ Shio koji
  • 1 pinch ☆ White pepper (or black pepper)
  • 1/2 tbsp Sesame oil
  • For the Vinegar soy sauce:
  • 1 tbsp 〇 Soy sauce
  • 1/2 tbsp ◯ Rice vinegar
  • 1 tsp ◯ Lemon juice
  • 1 pinch ◯ Red pepper powder
  • 1/2 tbsp ◯ Ground sesame (or chopped pine nuts)

How to Make Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp in your home by yourself.

    Step 1
  • Mix the 〇 ingredients and prepare the vinegar soy sauce. It turns out more authentic Korean using roasted and chopped pine nuts instead of ground sesame seeds.
  • Step 2
  • Cut the thinly and vertically sliced red bell peppers in halves. You may substitute the bell peppers with julienned carrots or dried chili pepper strands.
  • Step 3
  • Cut off the root ends of the scallions (or green onions), wash, lightly drain and cut into half lengths. I used green onions this time.
  • Step 4
  • Cut the length of the scallions from Step 3 in half, and arrange the directions with an equal balance of the white and green parts on both ends.
  • Step 5
  • Slit a plastic bag down the center and place the scallions from Step 4 on top. This is the way to use a plastic bag instead of a tray, to minimize clean-up.
  • Step 6
  • Sprinkle the ★ flour over the scallions from Step 5 and coat them evenly.
  • Step 7
  • Whisk the ☆ egg in a bowl. Add the ☆ shio koji and the ☆ white pepper (or black pepper). Mix well.
  • Step 8
  • Pour 1/3 of the egg mixture from Step 7 over the scallions from Step 6. Flip the scallions using the plastic bag so that the egg mixture will evenly coat the scallions.
  • Step 9
  • In a large pan, heat the sesame oil, place the egg-coated scallions in the pan and reduce the heat to low.
  • Step 10
  • Shape by spreading out the scallions. I made it into a 14 cm wide piccata. My pan size is 28 cm diameter (slightly on the large side).
  • Step 11
  • Once the piccata is shaped, sprinkle the sakura shrimp on top and press down on them. Pour in the remaining half of the egg mixture from Step 7.
  • Step 12
  • Arrange the bell peppers from Step 2 on top. Make sure the heat is low enough not to burn the piccata.
  • Step 13
  • Pour the rest of the egg mixture over the piccata from Step 12. Cook slowly over low heat.
  • Step 14
  • Once it is browned, flip and pat lightly. Cook again slowly.
  • Step 15
  • Now, it's ready to serve.
  • Step 16
  • Trim the ends and cut into 8 pieces on a cutting board. Serve on a plate with the vinegar soy sauce from Step 1 on the side.
  • Step 17
  • If the white part of the scallions are thick, cut them vertically so they can cook through well.
  • Step 18
  • I used a home-made shio koji from 200 g of dried rice malt, 70 g of salt and 330 ml of water.
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