Saeu-jeon (Pan-fried Shrimps)

Ingredients (Makes 5 servings)

12 fresh medium shrimps (10 oz, 300g) (8¼ oz, 250g, trimmed)
2 egg
pinch of salt and ground white pepper
½ cup flour
vegetable oil as needed

Cho-ganjang (Soy sauce with vinegar)
2 tablespoons soy sauce
1 tablespoon white vinegar,
1 tablespoon water,
½ teaspoon pine nuts, ground (optional)

  1. Wash the shrimp. Remove the head and peel off the shell, leaving the
    tail section.
  2. Devein the shrimps with a skewer. With a knife, make several shallow
    cuts on the shrimp belly to prevent from bending while cooking. Or
    you may butterfly the shrimps.
  3. In a bowl, beat the eggs well.
  4. In another small bowl, combine all ingredients of cho-ganjang for
    dipping sauce.
  1. Sprinkle the salt and ground white pepper to shrimp. Dredge the
    shrimp in flour lightly except tails.
  2. Dip the shrimps into beaten eggs, holding tails. Pan-fry them in hot
    oiled pan until golden brown.
  3. Serve with cho-ganjang.