Name: Wasabi Shrimp Cracker Crusted Korean Pancakes with Spicy Mayo
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 4 servings
Cuisine: korean
Ingredients: 3 cups Saewoogang shrimp crackers (crushed into fine crumbs); 1 cup all-purpose flour; 1/2 cup potato starch; 2 large eggs (beaten); 1 1/4 cups cold water; 1 teaspoon wasabi paste; 4 ounces fresh shrimp (peeled, deveined, and chopped); 2 medium green onions (cut into 2-inch pieces); 1/2 medium zucchini (julienned); 1/4 cup Korean chili flakes (gochugaru); 1 teaspoon salt; 1/2 teaspoon black pepper; 4 tablespoons vegetable oil (for frying); 3 tablespoons mayonnaise; 1 tablespoon wasabi paste (for sauce); 1 tablespoon soy sauce; 1 teaspoon rice vinegar; 1 teaspoon honey; 1 teaspoon sesame oil; 1 teaspoon toasted sesame seeds (for garnish)

Wasabi Shrimp Cracker Crusted Korean Pancakes with Spicy Mayo

A creative Korean-Korean fusion that transforms beloved Saewoogang (shrimp crackers) into a crunchy coating for savory Korean pancakes, elevated with wasabi's sharp heat. This dish reimagines traditional pajeon by incorporating modern Korean snack culture with a spicy, creamy wasabi-infused sauce that bridges traditional and contemporary Korean flavors.

45 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty7/10

Sour2/10

Umami8/10

Spicy6/10

🥄 Texture

The pancakes offer a unique blend of textures, from the crispy, cracker-crusted exterior to the soft, tender interior filled with fresh shrimp and vegetables. The contrast between the crunchy crust and the moist pancake creates a satisfying mouthfeel.

👃 Aroma

The aroma is a complex mix of savory shrimp, the spicy kick of wasabi, and the nutty, toasted scent of sesame seeds. The frying process enhances these smells, filling the kitchen with an appetizing fragrance.

🍷 Pairs Well With

A light, crisp lager or a dry Riesling would complement the spicy and savory flavors of the pancakes, balancing the heat of the wasabi and chili flakes.

🥗 Side Dishes

A simple cucumber salad dressed with rice vinegar and a sprinkle of sugar would offer a refreshing contrast. Kimchi or a light seaweed salad could also accompany the pancakes well, adding additional layers of flavor and texture.

Ingredients(20 items)

13 cups Saewoogang shrimp crackers (crushed into fine crumbs)

21 cup all-purpose flour

31/2 cup potato starch

42 large eggs (beaten)

51 1/4 cups cold water

61 teaspoon wasabi paste

74 ounces fresh shrimp (peeled, deveined, and chopped)

82 medium green onions (cut into 2-inch pieces)

91/2 medium zucchini (julienned)

101/4 cup Korean chili flakes (gochugaru)

111 teaspoon salt

121/2 teaspoon black pepper

134 tablespoons vegetable oil (for frying)

143 tablespoons mayonnaise

151 tablespoon wasabi paste (for sauce)

161 tablespoon soy sauce

171 teaspoon rice vinegar

181 teaspoon honey

191 teaspoon sesame oil

201 teaspoon toasted sesame seeds (for garnish)

Instructions

Prepare the wasabi pancake batter: In a large mixing bowl, combine all-purpose flour, potato starch, salt, black pepper, and 1 teaspoon wasabi paste. Whisk together the beaten eggs and cold water, then gradually pour into the dry ingredients while whisking until smooth. Let rest for 10 minutes.

Crush the Saewoogang crackers: Place the shrimp crackers in a sealed plastic bag and crush them using a rolling pin or pulse in a food processor until they form fine crumbs with some small chunks remaining for texture. Transfer to a shallow plate.

Prepare the vegetables and shrimp: Add the chopped shrimp, green onions, and julienned zucchini to the pancake batter. Mix gently to coat all ingredients evenly.

Make the wasabi spicy mayo sauce: In a small bowl, whisk together mayonnaise, 1 tablespoon wasabi paste, soy sauce, rice vinegar, honey, and sesame oil until smooth. Set aside.

Cook the pancakes: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Ladle about 1/2 cup of the batter mixture into the pan and spread it into a 5-inch circle.

Apply the Saewoogang crust: Immediately sprinkle a generous handful of crushed shrimp cracker crumbs over the top of the pancake, pressing gently with a spatula to help them adhere. Cook for 3-4 minutes until the bottom is golden and crispy.

Flip and finish cooking: Carefully flip the pancake so the cracker-crusted side is now face down. Cook for another 3-4 minutes until the crackers are toasted and golden, and the pancake is cooked through. The crackers should form a crispy, flavorful crust.

Repeat the process: Transfer the finished pancake to a plate and keep warm. Add remaining oil to the pan and repeat with the remaining batter and cracker crumbs.

Serve: Cut each pancake into wedges, sprinkle with toasted sesame seeds, and serve immediately with the wasabi spicy mayo sauce on the side for dipping.