Prep 15 mins
Cook 30 mins
From the March 2009 Gourmet magazine.
Make and share this Korean Shrimp and Scallion Pancakes recipe from Food.com.
- Mince and mash garlic with ¾ t salt, then whisk together with water, eggs and sesame oil. Add flour and whisk until smooth. Stir in scallions, bell pepper and shrimp.
- Heat 1 T oil in large skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of four (2 tablespoons each being sure to include a piece or two of shrimp and some of the vegetables). Press each down lightly with a large spatula, to flatten and evenly distribute the vegetables and cook until golden and cooked through (3 to 5 minutes), turning once.
- Drain on paper towels then transfer to a rack in a very low oven (200 degrees F).
- Add oil to the skillet between batches.
Yummo, beautiful blend of flavors! I intended to halve the shrimp while still partially frozen but let them defrost entirely so took the very lazy step of using them whole, it didn't affect the taste but as you can see in my photo did affect the presentation, they would have browned much more evenly if I'd followed that step properly. I served along with a quick dipping sauce of soy / sesame seeds / sesame oil and garllic.
I enjoyed this dish. Two of us ate this entire recipe for dinner. It was pretty quick to come together, the prep was primarily peeling and halving the shrimp. It was a nice change of pace for us and something I would make again. Thanks for posting.
Excellent recipe! I prepared these using rice flour and followed the directions as written and served them with a soya based sauce and roast asparagus. Delicious! Made for Please Review My Recipe tag game.