Gluten-Free Crispy Shrimp Pancake with Oatmeal and Rice Flour
Inspired by the tasty Korean Seafood Pancake (Haemul Pajeon), this gluten-free recipe uses seasonal shredded cabbage, leek, and carrot to add natural texture and sweetness. The combination of oatmeal flour and rice flour creates a crispy exterior with a soft, flavorful interior. Packed with savory shrimps, it’s a great option for anyone looking for a healthier, gluten-free alternative to traditional Korean Haemul Pajeon.
The Taste of Autumn Joy @ Montreal
12/2/2025
Servings: 4 Portions
INGREDIENTS
1/2 small red cabbage (200 g), thinly shredded
1/3 leek (125 g), sliced thinly
1 carrot (50 g), julienned
12 shrimps (200 g)
1 3/4 cups oatmeal flour
1 1/4 cups rice flour
1 3/4 cups water
1/2 teaspoon salt
1/4 teaspoon white pepper
(For each pancake) 2 tablespoons oil + 1/2 teaspoon sesame oil
1/4 teaspoon salt (for dehydrating the cabbage)
INSTRUCTIONS
Prepare Vegetables and Shrimps
1. Clean the cabbage, leek, and carrot. Shred or julienne them as finely as possible.
2. Toss the shredded cabbage with 1/4 teaspoon salt and let it sit for about 10 minutes.
Then squeeze out the excess water firmly using your hands or a clean cloth. Set aside.
3. Prepare the Shrimp: Clean the shrimp and pat them dry with a paper towel.
Prepare the Batter
1. In a mixing bowl, combine the oatmeal flour, rice flour, salt, and white pepper. Whisk lightly.
2. Slowly pour in the water while stirring gently with a whisk or chopsticks.
3. The batter should coat the back of a spoon and have a thick yogurt-like consistency that flows slowly. Avoid overmixing.
4. Add all the prepared vegetables and shrimp to the batter. Mix gently until everything is evenly coated.
5. Cover the bowl and refrigerate for 15–20 minutes. Keeping the batter cold helps achieve a crispier texture.
Cook the Pancakes
1. Heat a large pan over medium heat. Add 2 tablespoons oil + 1/2 teaspoon sesame oil.
Warm until the oil is shimmering.
2. Pour enough batter to form a round pancake about 16 cm (6-7 inches) in diameter and roughly 1 cm (1/2 inch) thick. Gently spread with a spatula.
3. Cook over medium heat until the bottom sets and the edges turn deep golden and crispy, then flip carefully.
(Your turning tip is great: turning every 2.5 minutes helps ensure even crisping and thorough cooking; total cooking time is about 10 minutes.)
4. Repeat: Continue cooking until all the batter is used.
Finish and Serve
1. Place each finished pancake on a wire rack to cool slightly (this prevents steam from making the bottom soft), then cut into 4 or 6 triangular pieces.
2. Serve immediately with your favorite dipping sauce.