SAEWOO & SAENGSUN JEON

SAEWOO & SAENGSUN JEON

INGREDIENTS

• 10 large prawns (16/20-count sized, fresh or frozen)
• 450g cod fillets (fresh or frozen)
• 2 eggs (beaten lightly)
• ½ cup all-purpose flour
• Salt
• Pepper
• Sesame Oil (optional)
• Oil (for frying)

CHOKANJANG (SOY SAUCE WITH VINEGAR DIPPING SAUCE)

• 2 tbsp soy sauce
• 1 tbsp vinegar (use either brown or white vinegar, or rice wine)

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HOW TO MAKE

1. Defrost prawns and fish if they are frozen.
2. A good size prawn for saewoo jeon is the 16/20-count prawns. Peel shells off prawn except the tail.
3. Slice along the rounded back of each shrimp to ‘butterfly’ them. Make sure you cut deep enough so that the shrimp is totally flat, yet not too deep for it to split apart to two separate pieces.
4. Devein the prawns and season with salt and black pepper. Set aside.
5. Cut cod fillets into smaller pieces of about 3x3cm.
6. Lay out cod fillet pieces and season with salt, pepper and 1-2 drops of sesame oil (optional) on both sides.
7. Prepare flour in a plate and egg batter in a separate bowl.
8. In a frying pan, add about 4 tbsp of oil and heat over medium-heat.
9. Coat both sides of prawn or fish with flour, then coat with egg and put into the pan.
10. Cook jeon for about 2-3 mins on each side, or until both sides are golden brown.
11. Keep adding oil as you cook jeon about 2 tbsp or so after you turn the jeon over.
12. To prepare chokanjang, add both ingredients in sauce plates.
13. Serve saengsun and saewoo jeon with chokanjang on the side.