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Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp
Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp

Before you jump to Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Spend less Money In The Kitchen.

Until fairly recently any person who portrayed concern about the destruction of the environment raised skeptical eyebrows. That has completely changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living much more eco-friendly we won’t be able to fix the problems of the environment. Each and every family must start making changes that are environmentally friendly and they should do this soon. Continue reading for some ways to go green and save energy, mainly in the kitchen.

Perhaps the food is not quite as good when cooked in the microwave, however it will save you money to use it over your oven. The energy used by cooking in an oven is actually greater by 75%, and perhaps this small amount of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water as well as steam vegetables more rapidly than your stove, and use a lot less electricity. You might reckon that you save energy by washing your dishes by hand, but that is not true. Mainly if you ensure that the dishwasher is full before starting a cycle. Conserve even more money by air drying and also cool drying your dishes rather than heat drying them.

The kitchen by itself offers you many small means by which energy and money can be saved. It is pretty uncomplicated to live green, after all. A lot of it is basically using common sense.

We hope you got benefit from reading it, now let’s go back to pajeon (korean style piccata) with scallion and sakura shrimp recipe. To make pajeon (korean style piccata) with scallion and sakura shrimp you need 14 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp:
  1. Provide 1 bundle Scallions or green onions
  2. You need 1 little less than 1 tablespoon ★ Flour
  3. You need 4 pieces Red bell peppers (thinly and vertically sliced)
  4. Prepare 25 grams Boiled sakura shrimp
  5. You need 1 ☆ Egg
  6. You need 1/2 tsp ☆ Shio koji
  7. Get 1 pinch ☆ White pepper (or black pepper)
  8. Provide 1/2 tbsp Sesame oil
  9. Take For the Vinegar soy sauce:
  10. Use 1 tbsp 〇 Soy sauce
  11. Provide 1/2 tbsp ◯ Rice vinegar
  12. Use 1 tsp ◯ Lemon juice
  13. You need 1 pinch ◯ Red pepper powder
  14. Get 1/2 tbsp ◯ Ground sesame (or chopped pine nuts)
Instructions to make Pajeon (Korean Style Piccata) with Scallion and Sakura Shrimp:
  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.
  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.
  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.
  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.
  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.
  6. Sprinkle the ★ flour over the scallions from Step 5 and coat them evenly.
  7. Whisk the ☆ egg in a bowl. Add the ☆ shio koji and the ☆ white pepper (or black pepper). Mix well.
  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.
  9. In a large pan, heat the sesame oil, place the egg-coated scallions in the pan and reduce the heat to low.
  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).
  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.
  12. Arrange the bell peppers from Step 2 on top. Make sure the heat is low enough not to burn the piccata.
  13. Pour the rest of the egg mixture over the piccata from Step 12. Cook slowly over low heat.
  14. Once it is browned, flip and pat lightly. Cook again slowly.
  15. Now, it's ready to serve.
  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.
  17. If the white part of the scallions are thick, cut them vertically so they can cook through well.
  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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