Scallion and Shrimp Korean Pancakes Recipe
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Yield:
6 to 8 (5-inch) pancakes
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Total Time:
35 mins
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Prep Time:
35 mins
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Cook Time:
Ingredients
- Spicy Dipping Sauce
- 1/3 cup soy OR tamari sauce
- 1/3 cup rice wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon red crushed pepper
- Pancakes
- 3/4 cup + 2 tablespoons all-purpose flour
- 2 tablespoons corn starch
- 1 teaspoon salt
- 1/2 teaspoon red crushed pepper
- 1-1/4 cups very cold water
- 1/2 cup minced, cooked shrimp
- 1/2 cup finely chopped scallions
- About 1 tablespoon Mazola® Corn Oil
- 1 egg, beaten
Instructions
- Step 1) Stir together Spicy Dipping Sauce ingredients in a small bowl; set aside.
- Step 2) Whisk flour, corn starch, 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.
- Step 3) Heat large, nonstick skillet over medium-high heat until very hot. Lightly brush skillet with very small amount of oil.
- Step 4) 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.
- Step 5) Serve with a drizzle of Spicy Dipping Sauce.
