Shrimp and Scallion Pancakes |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Dotted with bits of vegetables and seafood or meat, savory pancakes are both a popular side dish on the Korean dinner table and a beloved street-food snack. To make them more elegant, weve kept these crisp, colorful pancakes on the small side so they can be easily picked up with chopsticks and eaten in a few bites. Ingredients:
2 garlic cloves |
3/4 cup water |
2 large eggs, beaten |
1 tablespoon asian sesame oil |
3/4 cup all-purpose flour |
1 bunch scallions, cut into thin matchsticks |
1/2 red bell pepper, cut into thin matchsticks |
1/2 pound medium shrimp, peeled and halved lengthwise |
1/4 cup vegetable oil, divided |
Directions:
1. Preheat oven to 200°F. Set a rack in a 4-sided sheet pan and put in oven. Mince and mash garlic with 3/4 teaspoon salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 tablespoons each, with some vegetables and 1 or 2 pieces shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.
3. Cooks' note: Pancakes can be kept warm up to 1 hour.
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