Wednesday, March 31, 2010

Shrimp and Scallion Pancakes


One BIG pancake with LOTS of stuff in it.

Shrimp and Scallion Pancakes
From Serious Eats

Ingredients:
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

Directions:
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!

4 comments:

  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?

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

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  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!

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  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!

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