Name: Korean Shrimp Pancake with Ginger Sesame Tamari Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: Korean
Ingredients: 1 Cup of Certified-Clean Seatopia Shrimp; 2 tablespoons organic extra virgin olive oil; Salt to taste (microplastic-free salt); 1/2 cup red peppers; 1 tablespoon baking powder; 1/2 cup scallions; 1/2 cup zucchini; 2 cup all-purpose flour; 1 egg; 1/2 cup cold water; 2 tablespoons sesame oil; 2 ½ cups Bone broth; 2 tablespoons tamari; 1 tablespoon sesame oil; 1 teaspoon fresh ginger, grated; 1 teaspoon sesame seeds

Navigate the delicious world of Korean cuisine with a Shrimp Pancake recipe.

Korean Shrimp Pancake with Ginger Sesame Tamari Sauce

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Cuisine

Korean

Servings

Prep Time

10 minutes

Cook Time

15 minutes

When our friend Gwyneth Paltrow posted a Seatopia shrimp pancake dish using Seatopia shrimp and raving about the importance of lab testing seafood for Mercury and Microplastics we had no choice but to try to recreate a version of this recipe. Join us as we learn how to make this savory shrimp pancake with red peppers, scallions, and zucchini, and served with a ginger sesame tamari dipping sauce.

Image of Korean Shrimp Pancake with Ginger Sesame Tamari Sauce

Ingredients

1 Cup of Certified-Clean Seatopia Shrimp
2 tablespoons organic extra virgin olive oil
Salt to taste (microplastic-free salt)
1/2 cup red peppers
1 tablespoon baking powder
1/2 cup scallions
1/2 cup zucchini
2 cup all-purpose flour
1 egg
1/2 cup cold water
2 tablespoons sesame oil
2 ½ cups Bone broth

Ginger Sesame Tamari Sauce

2 tablespoons tamari
1 tablespoon sesame oil
1 teaspoon fresh ginger, grated
1 teaspoon sesame seeds

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Directions

Chop the shrimp, red peppers, scallions, and zucchini into small pieces.
In a bowl, mix 2 cups of flour, 1 egg, 2 ½ cups of bone broth and 1/2 cup of cold water until smooth. Add the vegetables to the batter and mix well.
Heat a non-stick pan over medium heat. Add 1 tablespoon of sesame oil and 1 tablespoon of olive oil to the pan. Sear the shrimp
Pour the batter into the pan, spreading it out to form a pancake. Cook for about 3-4 minutes until golden brown and crispy. Flip it, and repeat.
In a small bowl, mix 2 tablespoons of tamari, 1 tablespoon of sesame oil, 1 teaspoon of grated fresh ginger, and 1 teaspoon of sesame seeds. Serve