Pa Jeon / Pa Jun




Dipping sauce:


In a large bowl add the flour, salt, white pepper, eggs and 1 1/2 cup of water. Whisk until smooth, adding more water if neccesary.

Mix in the shrimps, vegetables and the chives.

Heat up a tablespoon of vegetable oil in a frying pan over medium heat. Ladle a 1/4 of the mixture into the pan and spread the batter out.

Turn the heat down to medium and cook until golden brown. Flip and cook on the other side until golden brown.

Repeat with the rest of the batter.

Cut the pancakes into 8 wedges and serve with the dipping sauce.

For the dipping sauce, mix equal parts of the soy sauce and sambal together. Then add the rice vinegar to taste.