Korean Shrimp and Scallion Pancakes
From the March 2009 Gourmet magazine.
- Ready In:
- 2 garlic cloves
- 3⁄4 teaspoon salt
- 3⁄4 cup water
- 2 large eggs, beaten
- 1 tablespoon sesame oil
- 3⁄4 cup flour
- 1 bunch scallion, cut finely lengthwise, then crosswise
- 1⁄2 red bell pepper, cut to match the scallion pieces
- 1⁄2 lb medium shrimp, peeled and halved lengthwise
- 1⁄4 cup vegetable oil, divided
- 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.
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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.