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Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp
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Chef :
cookpad.japanPajeon (Korean Style Piccata) with Scallion and Sakura Shrimp
I revised a recipe from a Korean cooking lesson I took more than 15 years ago. I substituted the shelled clams with boiled sakura shrimps and added shio koji to the egg for flavor.
This also goes with Japanese dishes. I often use this recipe for entertaining and have shared it with many people.
Ingredient
Food ration :
3 servings
25 grams
Boiled sakura shrimp
1
☆ Egg
1/2 tsp
☆ Shio koji
1 pinch
☆ White pepper (or black pepper)
1/2 tbsp
Sesame oil
1 tbsp
〇 Soy sauce
1/2 tbsp
◯ Rice vinegar
1 tsp
◯ Lemon juice
1 pinch
◯ Red pepper powder
Cooking instructions
* 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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