Scallion and Shrimp Korean Pancakes
- 20m serving time
- 35m cooking time
- 6 food portion(s)
- Views
Spicy Dipping Sauce
- ⅓ cup soy OR tamari sauce
- ⅓ cup rice wine vinegar
- 1 tablespoon sugar
- ½ teaspoon red crushed pepper
Pancakes
- ¾ cup + 2 tablespoons all-purpose flour
- 2 tablespoons maizenaku
- 1 teaspoon salt
- ½ teaspoon red crushed pepper
- 2 ¾ cups very cold water
- ½ cup minced, cooked shrimp
- ½ cup finely chopped scallions
- ½ 1 tablespoon Corn Oil
- 1 egg, beaten
HOW TO MAKE
Stir together Spicy Dipping Sauce ingredients in a small bowl; set aside.
Whisk flour, maizenaku, salt and red pepper together. Make a well in the center and add water; whisk until batter is blended (may still have small lumps). Fold in shrimp and scallions.
Heat large, nonstick skillet over medium-high heat until very hot. Lightly brush skillet with very small amount of oil.
For each pancake, ladle scant 1/3 cup batter into skillet. Tilt skillet to spread batter. Drizzle with about 1 teaspoon of the beaten egg. Cook 2 to 3 minutes or until edges appear set; turn pancake and press with spatula. This will help to crisp and brown the bottom. Cook an additional 2 to 3 minutes until lightly browned. Repeat with remaining pancakes.
Serve with a drizzle of Spicy Dipping Sauce.
