Korean Shrimp & Scallion Pancakes

Hook Customers with Sustainable Seafood

With two-thirds of the world’s seafood being over-fished, sustainability has become less of an option and more of a necessity for foodservice operators. Today’s consumers are likewise environmentally conscious. Attract customers by spotlighting sustainably-sourced seafood with creative concepts and trending flavors.

Maines seafood brand Pierport offers an array of fresh, sustainably-sourced seafood to enhance your menu. Shrimp is an always popular choice, appearing on over 65% of menus nationwide. Additionally, it is a common ingredient found on menus throughout Asia, making it an ideal protein for a global mashup. With Korean cuisine on-trend, shrimp and scallion pancakes can be a profitable starter. Unlike the fluffy American breakfast classic, Korean pancakes are thin, crispy, and packed full of savory mix ins. To further increase appeal, garnish with chile threads and sesame seeds and serve with a side of gochujang soy-ginger sauce.

 

 

 

Korean Shrimp & Scallion Pancakes
Korean pancakes featuring shrimp, scallion, carrot, and onion with a side of gochujang soy-ginger sauce. Garnished with scallion, red chile peppers, chile threads, and sesame seeds.
Servings
4
Servings
4
Korean Shrimp & Scallion Pancakes
Korean pancakes featuring shrimp, scallion, carrot, and onion with a side of gochujang soy-ginger sauce. Garnished with scallion, red chile peppers, chile threads, and sesame seeds.
Servings
4
Servings
4
Ingredients
Korean Shrimp & Scallion Pancakes
Gochujang Soy-Ginger Sauce
Servings:
Units:
Instructions
Korean Shrimp & Scallion Pancakes
  1. Whisk eggs, water, gochugaru, salt and pepper in a bowl; whisk in flour until smooth. Fold in shrimp, green onions, carrot, and onion; cover and refrigerate 1 hour.
Gochujang Soy-Ginger Sauce
  1. Whisk all ingredients in a bowl until smooth. Refrigerate in an airtight container up to 1 week. Makes about 1¼ cups.
For Serving
  1. For each pancake, , heat 1 teaspoon oil in a 6-inch sauté pan over medium heat; add 1/3 cup pancake batter and tilt pan to spread batter to edges of pan. Cook until edges of pancake are firm and bottom is golden brown, about 4 minutes; turn and cook until shrimp are cooked through and internal temperature reaches 145°F, about 5 minutes.
  2. Serve pancakes garnished with chile pepper, green onion, and chile threads; serve with Gochujang Soy-Ginger Sauce sprinkled with sesame seeds on the side.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Large Eggs #032227

Gochugaru #044459

Kosher Salt #340657

Ground Black Pepper #036411

All-purpose Flour #036100

16-20 Raw Peeled and Deveined Shrimp #014194

Green Onions #099006

Medium Carrot #040657

Medium White Onion #097490

Garlic Cloves #097210

Gochujang Sauce #008148

Dark Brown Sugar #380130

Rice Wine Vinegar #305065

Soy Sauce #026566

Ginger #040211

Sesame Oil #370940

Red Chile Peppers #097609

Chile Threads #039902

Black Sesame Seeds #036480

White Sesame Seeds #036478

Leave a Reply

Your email address will not be published. Required fields are marked *

*