this is my upgraded version of korean potato pancakes. traditional korean potato pancakes are made with just grated potatoes, salt and pepper, but the addition of blended shrimps gives the pancakes meaty texture along with a great flavor.
shrimp potato pancakes
ingredients:
(14-15) shrimps (31-50/lb), shelled, deveined and cleaned
(2) large potatoes
(4) colored small sweet bell peppers
- you only need (2-3) peppers to make (12) pancakes, but i am using (4) for the colors.
(1) tsp. minced garlic
(1/2) tsp. minced ginger
(1) tsp. cooking wine
(1) tsp. potato starch
salt and pepper
cooking oil
optional:
crown daisy leaves
red pepper rings
directions:
1. peel and grate (2) large potatoes over a sieve. gently squeeze the grated potatoes, drawing out the liquid. set aside both potatoes and the liquid from the potato.
2. cut (4) colored sweet bell peppers into 1/4" thick rings. carefully remove ribs and seeds.
3. cut (14-15) shrimps into small pieces and pulse them in a food processor into a semi smooth paste.
4. back to the potato liquid, carefully pour only the liquid out of the bowl, leaving the starch at the bottom.
5. add the grated potatoes, shrimp paste, (1) tsp. minced garlic, (1/2) tsp. minced ginger, (1) tsp. cooking wine, (1) tsp. potato starch into the fresh starch from the potatoes and mix well. add salt and pepper to season.
6. heat a pan on medium high heat, drizzle some cooking oil and place sweet bell pepper rings. fill the rings with the shrimp potato mixture.
7. optional: add crown daisy leaf and red pepper rings for decoration.
8. let the bottom side cook for about 3-4 min. until golden brown. flip and cook the other side for another 3-4 min. until golden brown.
9. serve with soy dipping sauce (refer to my lemon confit & lemon syrup - part ii for a quick citrus soy dipping sauce).
yield: about (12) pancakes