Chinese-Style Shrimp,celery and Ginger Pancakes With Soy-Ginger |
|
 |
Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 3 |
|
An intriguing pancake blending classic oriental flavors. These make a nice appetizer or luncheon dish. I found this recipe in a May 1987 issue of Bon Appetit that featured pancakes. Prep time does not include chill time for shrimp. Ingredients:
1/2 lb uncooked small shrimp, peeled, deveined and halved lengthwise |
1 tablespoon minced peeled fresh ginger |
2 teaspoons soy sauce |
1 teaspoon oriental sesame oil |
1/3 cup all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
2 eggs |
1/2 cup celery, cut in 1-inch julienne |
1/4 cup minced green onion |
1 tablespoon slivered peeled fresh ginger |
1 1/2 teaspoons peanut oil |
fresh ground pepper |
2 tablespoons peanut oil (for frying, about) |
1/4 cup soy sauce |
1/4 cup thinly sliced green onion |
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar |
1 teaspoon oriental sesame oil |
1 teaspoon minced peeled fresh ginger |
Directions:
1. Thoroughly combine first 4 ingredients in large bowl and chill 1 to 4 hours.
2. Sift flour, baking powder and salt into large bowl; make well in center and add eggs, mixing until smooth.
3. Stir in shrimp with marinade, celery,green onions, slivered ginger and 1 1/2 teaspoons peanut oil; season with pepper.
4. Heat 1 tablespoon peanut oil in griddle or heavy large skillet over medium-high heat.
5. Ladle batter onto griddle by scant 2 tablespoonfuls.
6. Cook until bottoms are brown, about 2 minutes.
7. Turn, gently pressing pancakes with spatula to flatten, and cook until second sides are golden brown and pancakes are cooked through, 1 to 2 minutes.
8. Transfer to heated platter.
9. Repeat with remaining batter, adding more oil to griddle as necessary.
10. Serve, passing dipping sauce separately.
11. Dipping Sauce.
12. Mix all ingredients in small bowl.
|
|