Korean Shrimp and Scallion Pancakes

Total Time
15 mins
30 mins

From the March 2009 Gourmet magazine.

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  1. 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.
  2. 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.
  3. Drain on paper towels then transfer to a rack in a very low oven (200 degrees F).
  4. Add oil to the skillet between batches.