Shrimp and Green Onion Pancakes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 2 tablespoons water
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups all purpose flour
- 1 1/2 cups cold water
- 1/2 cup reduced-sodium soy sauce
- 1/2 teaspoon coarse kosher salt
- 2 teaspoons asian sesame oil
- 4 tablespoons vegetable oil, divided
- Carbohydrate 30 g(10%)
- Cholesterol 110 mg(37%)
- Fat 13 g(21%)
- Fiber 2 g(9%)
- Protein 13 g(26%)
- Saturated Fat 2 g(8%)
- Sodium 1017 mg(42%)
- Calories 293
PreparationFor pancakes: Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature. For sauce: Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls. Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce. *Also known as Korean crushed red pepper; available at Korean markets.
PreparationFor pancakes: Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature. For sauce: Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls. Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce. *Also known as Korean crushed red pepper; available at Korean markets.
