Wednesday, March 31, 2010

Shrimp and Scallion Pancakes

One BIG pancake with LOTS of stuff in it.

Shrimp and Scallion Pancakes
From Serious Eats

2 Garlic cloves, minced
3/4 t. Salt
3/4 C. Water
2 Eggs, beaten
1 T. Sesame Oil
3/4 C. All-Purpose Flour
1 bunch Scallion, thinly sliced
1/2 Red Bell Pepper, stemmed, seeded, and thinly sliced
1/2 lb. medium Shrimp, peeled and halved lengthwise
1/4 C. Canola Oil

Whisk together the garlic, salt, water, eggs, and sesame oil.  Add the flour and whisk until it forms a smooth batter.  Fold in the scallions, bell pepper, and shrimp.

Use a pan about the size of the pancakes you want to make.  To make two large pancakes, pour half the canola oil into pan over medium-high heat.  When hot, pour in half the batter and spread evenly across the skillet.  Cook for 2 - 3 minutes per side, or until nicely browned.  Note that it is very helpful to have a big spatula to flip the pancake over.  Repeat with the rest of the oil and batter.

My pancakes turned out a little on the dry side so I served with soy sauce - I'd love to hear any other ideas you might have for other toppings!


  1. I've tried pancakes like this and haven't been pleased with the results--but your photo looks like exactly what I've been going for! I'll have to give this version a shot. Are the shrimp cooked beforehand?

  2. Nope, just fold them in raw and they'll cook along with the pancake.

  3. These are a tasty-sounding update on scallion pancakes! Would thinner pancakes help with the dryness?

    In terms of toppings, what about something with a touch of sweetness, like Hoisin or oyster-flavored sauce? Or Sriracha!

  4. I'd be worried that thinner pancakes might not hold together very well because of the weight of the shrimp and scallions? But you could also slice those thinner I guess (my knife skills may be somewhat lacking . . .).

    I love the topping ideas though - especially the Hoisin!