Of course, the main reason was to eat any leftovers or anything else that broke or had ugly shapes – haha. When my parents hosted important diplomatic dinner parties at our home, I basically hung in the kitchen all day, especially during dinner service time. I think I mentioned in one of my earlier post but I guess my career in the kitchen started way early from when I was in 5th grade! Now going back to my days of India…another great thing about shrimp jeon is that you can make them ahead of time and keep them warm in the oven and serve warm when needed. For more detailed info on Prawns vs Shrimps, read this Cook’s Illustrated article. That’s actually incorrect!! They are totally different species but because their flavor and texture are very similar, people use them interchangeably in their cooking. Because, in the late 70’s, markets in New Delhi had very limited seafood but prawns were almost always available and were delicious.īTW, people either think prawns and shrimps are the same thing but just different in size. And for the 3rd course which was a fish course, Shrimp or actually Prawn Jeon (as Prawns were what was available in India) was almost always served. For any formal diplomatic dinners, we always served a full 5+ course meal. When I think of Shrimp Jeon or Saewoo Jeon (새우전), I think of my parents’ diplomatic dinners that they hosted for other foreign ambassadors while we were living in New Delhi, India. When it is made with Pollock, it is called Dongtae Jeon (동태전). ![]() Since Daegu (대구) = Cod in Korean, it is also called Daegu Jeon (대구전). Fish Jeon is usually made with white meat fish, especially Cod and Pollock. Fish and Shrimp Jeon were both in the list of various Jeons that Koreans like to make. ![]() There are many different types of Jeon(전) in Korean cuisine and I wrote all about it in my previous Mini beef patties and stuffed perilla leaves post so look there for more info. Well, I don’t know how but it become way LOOONG after.since it’s now 5 years after! Well, thank you all for your patience! Korean beef patties (완자전 Wanja Jeon) and beef wrapped in kkaetnip (깻잎전 Kkaetnip Jeon) ![]() When I first posted my recipe for Kkaetnip (깻잎전) and Wanja Jeon (완자전) aka Mini beef patties and stuffed perilla leaves back in 2011, I had planned to post about these two jeons not too long after. Korean Fish and Shrimp Jeon are almost always served in a full course traditional Korean dinner, especially for special seasonal festive meals around Chuseok and New Year’s. Korean Fish and Shrimp Jeon (Saengsun Jeon, Saewoo Jeon)
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