Chinese-Style Shrimp,celery and Ginger Pancakes With Soy-Ginger
- Ready In:
- 42mins
- Ingredients:
- 19
- Yields:
-
12 3-inch pancakes
ingredients
-
Pancakes
- 1⁄2 lb uncooked small shrimp, peeled, deveined and halved lengthwise
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons soy sauce
- 1 teaspoon oriental sesame oil
- 1⁄3 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 eggs
- 1⁄2 cup celery, cut in 1-inch julienne
- 1⁄4 cup minced green onion
- 1 tablespoon slivered peeled fresh ginger
- 1 1⁄2 teaspoons peanut oil
- fresh ground pepper
- 2 tablespoons peanut oil (for frying, about)
-
Soy-Ginger Dipping Sauce
- 1⁄4 cup soy sauce
- 1⁄4 cup thinly sliced green onion
- 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
- 1 teaspoon oriental sesame oil
- 1 teaspoon minced peeled fresh ginger
directions
- Thoroughly combine first 4 ingredients in large bowl and chill 1 to 4 hours.
- Sift flour, baking powder and salt into large bowl; make well in center and add eggs, mixing until smooth.
- Stir in shrimp with marinade, celery,green onions, slivered ginger and 1 1/2 teaspoons peanut oil; season with pepper.
- Heat 1 tablespoon peanut oil in griddle or heavy large skillet over medium-high heat.
- Ladle batter onto griddle by scant 2 tablespoonfuls.
- Cook until bottoms are brown, about 2 minutes.
- Turn, gently pressing pancakes with spatula to flatten, and cook until second sides are golden brown and pancakes are cooked through, 1 to 2 minutes.
- Transfer to heated platter.
- Repeat with remaining batter, adding more oil to griddle as necessary.
- Serve, passing dipping sauce separately.
- Dipping Sauce.
- Mix all ingredients in small bowl.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas