Mind Blown Dusted Shrimp Korean Pancake


  • 2 cups assortment of Mind Blown Seafood (we used Dusted Shrimp, cut into bite size pieces)
  • 1 Tbsp. sesame oil
  • 1 Tbsp. coconut aminos
  • 1 or 2 bunches scallions
  • 1 red chili pepper - optional
  • 1/4 cup vegan egg mixture
  • 1/2 cup plain pancake mix of choice
  • 1/2 cup water for the mix
  • Pink salt and pepper to taste

Dipping Sauce

  • 1 Tbsp. coconut aminos
  • 1 Tbsp. chili sauce
  • Pinch Korean red chili pepper flakes
  • 1/2 teaspoon sugar - optional


  • Prepare the Mind Blown Dusted Shrimp ( previously cooked ) and rough chopped into bite size pieces.
  • In a bowl mix together the sesame oil and coconut aminos, then toss the Mind Blown Dusted Shrimp to coat.
  • In another bowl, mix the pancake mix with cold water. You may need a couple more tablespoons but add one tablespoon at a time.
  • Heat non-stick pan over medium high heat and spray with cooking spray. Pour serving of the mixture into the pan into a thin round shape.
  • Arrange the scallions in a single layer on top of the batter, then the Mind Blown Dusted Shrimp pieces, some red jalapeños and pepper flakes. 
  • Spoon a spoonful of vegan egg mixture on top. Cook until the bottom is golden brown (3 – 4 minutes).
  • Flip, and cook for another 3 – 4 minutes. Repeat the process with the remaining batter and ingredients. Serve hot off the pan with dipping sauce.
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