Shrimp Jeon with Ginger Soy Vinegar

Posted on 20. May, 2010 by grace in Appetizers/Dim Sum, Korean, Seafood

Shrimp Jeon with Ginger Soy Vinegar

By Debbie Lee, Chef & Finalist, The Next Food Network Star, Season 5

Shrimp Jeon:
1/2 lb. Shrimp, Peeled, Tail off, Cleaned with Veins Removed
1/2 cup Chopped Scallions
1 Egg
2 tsp Garlic, Minced
2 tbs Chapsal (Sweet Rice Flour)
1/2 tsp Salt
1/4 tsp White Pepper
2 tbs Chives, Chopped for Garnish

1. With your chef knife, finely chop the shrimp. Transfer to a medium mixing bowl.
2. Add all other ingredients except Chapsal. Mix well, and then add Chapsal to bind mixture.
3. In a large non-stick skillet, heat with 1 tbs Sesame Oil on medium-high heat. Drop spoonfuls of the mixture onto skillet, similar to a pancake batter.
4. Cook on each side for 2-3 minutes, or until Golden Brown. Remove from skillet and transfer to a platter. Garnish with Chopped Chives. Serve immediately with Ginger Soy Vinegar.

Ginger Soy Vinegar:
2 tbs Grated Ginger Root, Fresh
1/4 cup Soy Sauce
1/4 cup Rice Vinegar

Combine all ingredients into a small mixing bowl and whisk well. Transfer to a condiment/sauce dish.

Tags: DAEK, Debbie Lee

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3 Responses to “Shrimp Jeon with Ginger Soy Vinegar”

Eleanor Hoh (wokstar) 18 May 2010 at 9:19 pm #

Debbie, I like your simple to follow recipes, so doable and looks delicious. Congrats on opening your Korean pub, delightful concept, good luck.
Debbie Lee 19 May 2010 at 5:03 pm #

Hi Eleanor -

Thank you so much! You may have to come to LA for the opening! :)

Debbie
Amy 5 June 2010 at 11:36 am #

Debbie, I like your simple to follow recipes, so doable and looks delicious. Congrats on opening your Korean pub, delightful concept, good luck.