Green Onion Shrimp Pancakes: Why Adding 1.5 Teaspoons of Curry Powder to the Egg Wash Changes the Flavor

A method to make green onion shrimp pancakes, a eye-catching holiday dish, even more bouncy and delicious has been revealed. According to a Yang Jang-geum Jubu video, meticulous attention is required from the washing stage to the seasoning process to remove the fishy smell of the shrimp and enhance the texture.

Salt Water Washing to Remove Fishy Smell and How to Use Curry Powder

The most important thing in the shrimp pre-processing stage is removing the fishy smell. In the video, instead of using vinegar water when washing the shrimp, it recommended a method of rinsing them briefly and lightly in salt water made by dissolving sea salt in cold water. This is because vinegar is an acidic component that can denature the protein of the shrimp. After washing, the moisture must be completely removed with a paper towel.

In the seasoning stage, it is efficient to spray mirin evenly using a spray bottle. Along with the mirin, season with 3 pinches of flavored salt and pepper. The key point of this dish is adding curry powder to the egg wash. If you mix 1.5 teaspoons of curry powder with 4 eggs, a subtle curry aroma is added, further enhancing the taste of the shrimp. At this time, caution must be taken as adding too much curry powder can ruin the flavor.

Skewering to Maintain Shape and How to Use Pancake Mix

There is a trick to increasing visual completeness when skewering the green onions and shrimp. After cutting the green onions slightly shorter than the shrimp, skewer the shrimp and green onions alternately. Finishing with a shrimp at the end makes the shape look best when fried.

The way to use pancake mix, which determines the texture of the pancake, is also important. If you sprinkle a thin layer of pancake mix on the bottom of the tray and place the skewers on top, you can reduce the hassle of sprinkling powder again when flipping. If the pancake mix is applied too thickly, the pancake will become dry, so coat it thinly enough for the egg wash to stick well and shake off the remaining powder.

When cooking, controlling the heat is key. Pancakes containing egg wash can burn on the surface quickly if the heat is too high. Therefore, the core to making delicious green onion shrimp pancakes is to appropriately adjust between medium-low heat and low heat to cook them until golden brown.