Korean Green Onion & Shrimp Pancakes With Vinegar Dipping Sa

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons cilantro, finely chopped
• 1 green onion, finely chopped
• 1 1/2 teaspoons rice vinegar (or cider vinegar)
• 1 teaspoon sugar
• 1 teaspoon sesame seeds, toasted and ground
• 3 large eggs
• 4 large egg whites
• 1 1/2 cups flour
• 2 tablespoons vegetable oil, plus
• 1 teaspoon vegetable oil
• 1 cup water
• 1/4 lb small cooked shrimp
• 10 green onions, trimmed, quartered lengthwise and cut into 3-inch lengths
• 1 small zucchini, ends trimmed and sliced int fine julienne, 3-inch long
• 1 large carrot, peeled, cut into fine julienne 3-inch long
• 1/4 cup fresh chives, chopped

Recipe

• 1 dipping sauce: combine soy sauce, cilantro 1 chopped green onion, vinegar, sugar & sesame seeds. leave at room temp or refrigerate.
• 2 pancakes: beat 1 egg and 2 egg whites together with a fork.
• 3 whisk in the flour, 1 tbsp oil, and water.
• 4 batter should be smooth and medium thick.
• 5 let the batter rest for 20 minutes.
• 6 cooking the pancakes:.
• 7 beat remaining eggs & egg whites.
• 8 heat 1 tsp oil in a skillet or a large non stick griddle, medium-low heat.
• 9 pour out approx 1/2 cup batter (6-8" circle).
• 10 lay 1 fourth of the shrimp on top of the pancake along with 1/4 of the green onions, carrots, zucchini, & chives.
• 11 while the pancake is cooking spoon 1/4 of remaining batter over the pancake to fill the spaces between the veggies. after approx 3-5 minutes when the egg mixture has begun to set flip the pancake. cook until browned pressing down quite hard with a wide spatula to ensure the batter cooks through. repeat with remaining batter, shrimp & veggies.
• 12 you may refrigerate the pancakes and serve cold or serve fresh at room temperature. to serve, cut the pancakes into wedges and serve with the dipping sauce on the side.