Anyway, Shrimp Scallion Pancake (Saeu Pajeon)

Shrimp scallion pancakes are a savory pancake that brings together the aroma of scallions and the umami of shrimp. “Anyway, Shrimp Scallion Pancake” is a 19-second video, and its title and tags, such as seafood pancake and pancake mix, indicate that it is about cooking. There is no description, so the actual ingredient ratios and cooking steps are unknown. Here are some basic principles that can come in handy when making shrimp scallion pancakes at home.

The Difference Between Shrimp Scallion Pancakes and Seafood Pancakes

Seafood pancake is a broad term for scallion pancakes made with various kinds of seafood, while shrimp scallion pancake can be thought of as a version that features shrimp. You don’t have to add other seafood. Adding more ingredients also increases the moisture and thickness, so it’s easier to control how evenly everything cooks if you start with a simple combination of scallions and shrimp.

Dry the Scallions and Shrimp First

Rinse the dirt from between the roots and leaves of the scallions, then shake off the water thoroughly. Trim them to fit your pan so they’re easier to spread out or flip. Remove any parts of the shrimp that are inconvenient to eat, such as the shells and tails. If the shrimp are large, you can slice them thinner so they’re more even in thickness.

• Thaw frozen shrimp in the refrigerator and follow the thawing instructions on the package.
• Remove surface moisture from thawed shrimp and rinsed scallions.
• Wash your hands and utensils after handling raw shrimp, before they come into contact with other foods.

Mix the Pancake Batter Gently

Pancake mix varies in ingredients and saltiness by brand, so check the water ratio on the package first. If the batter is too thick, the pancake can turn out heavy and thick; if it’s too thin, it may not hold the ingredients together well. Using cold water can also help, but the water temperature alone won’t determine how crispy the pancake gets. Stir just until the flour is incorporated, and avoid overmixing.

The keys to crispy shrimp scallion pancakes are controlling moisture, keeping the pancake thin, and using the right pan temperature.

Find the Right Pan Temperature and Time to Flip

Preheat the pan, spread the oil evenly, and arrange the ingredients and batter in a thin layer. If the heat is too high, the outside may burn quickly, so adjust the heat as you keep an eye on how it’s cooking. Once the edges have set and the underside is firm enough to hold its shape, flip it with a wide spatula to reduce the chance of tearing. Check that the shrimp are opaque all the way through and thoroughly cooked; don’t assume they’re safe to eat based on a change in color alone.

Finish and Serve to Help Prevent Sogginess

If you stack freshly cooked pancakes, steam can get trapped and make them soggy. Let them sit without stacking for a while, and dip them in sauce just before eating to help preserve their texture. Make a sauce with soy sauce and vinegar as the base, adjusting the saltiness to account for the seasoning in the pancake mix. Shrimp can cause shellfish allergies, and pancake mix may contain wheat, so check the allergies of everyone who will be eating and read the product label.

What to Look for in the Video

As you watch the 19-second “Anyway, Shrimp Scallion Pancake,” look at how the shrimp and scallions are arranged, how thick the batter is, and whether the finished surface is shown. Don’t assume that a short video includes the entire cooking process. Rather than guessing the quantities of ingredients or cooking times that aren’t shown, adjust based on the product instructions and whether the ingredients are cooked through when making it yourself.