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Prawn-Stuffed Courgette Jeon (새우애호박전)

Prawn-Stuffed Courgette Jeon is a light and flavorful Korean-style pancake made by filling courgette slices with a seasoned prawn mixture, coating them in egg, and pan-frying until golden. Fresh, tender, and beautifully balanced, it’s perfect as a holiday side dish or party appetizer.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 people
Course: Side Dish, Snack
Cuisine: korean
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 1 courgette
  • 100 g prawn Chopped
  • ¼ Carrot Finely chopped
  • ¼ Onion Finely chopped
  • ½ spicy chili Finely chopped(optional)
  • 1-2 tbsp Starch potato or corn starch
  • Salt and pepper
  • 1-2 Flour
  • 1-2 Eggs beaten
  • cooking oil

Method
 

  1. Prepare ingredients
Prepare the courgette
  1. Slice the courgette into 1 cm thick rounds.
  2. Use a knife or small cutter to make a small hole in the center of each slice.
Make the Prawn Filling
  1. Finely chop the prawn
  2. Finely chop the carrot
  3. Finely chop the onion
  4. Finely chop the chilli
  5. Mix with the chopped carrot, onion, and chili.
  6. Add 1–2 tablespoons of starch, and season with salt and pepper.
  7. Mixed them well.
Assemble
  1. Lightly coat the courgette slices with flour.
  2. Fill the center of each slice with the prawn mixture.
Pan-fry
  1. Dip each assembled courgette piece into the beaten egg.
  2. Cook in a pan over medium heat until the shrimp is fully cooked.
  3. Both sides are golden brown.
  4. Put on the plate and enjoy!

Notes

Tips

  • Adding starch helps the filling hold together better.
  • Keep the heat at medium so the prawn cooks through without burning the outside.