Korean Shrimp And Scallion Pancakes
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 8
- 2 garlic cloves
- 3/4 teaspoon salt
- 3/4 cup water
- 2 large eggs, beaten
- 1 tablespoon sesame oil
- 3/4 cup flour
- 1 bunch scallion, cut finely lengthwise, then crosswise
- 1/2 red bell pepper, cut to match the scallion pieces
- 1/2 lb medium shrimp, peeled and halved lengthwise
- 1/4 cup vegetable oil, divided
Recipe
- 1 mince and mash garlic with ¾ t salt, then whisk together with water, eggs and sesame oil. add flour and whisk until smooth. stir in scallions, bell pepper and shrimp.
- 2 heat 1 t oil in large skillet over medium-high heat until hot. stir batter, then cook pancakes in batches of four (2 tablespoons each being sure to include a piece or two of shrimp and some of the vegetables). press each down lightly with a large spatula, to flatten and evenly distribute the vegetables and cook until golden and cooked through (3 to 5 minutes), turning once.
- 3 drain on paper towels then transfer to a rack in a very low oven (200 degrees f).
- 4 add oil to the skillet between batches.
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