Shrimp and Green Onion Pancakes
Crispy Korean-inspired savory pancakes loaded with succulent shrimp, green onions, and carrots. Served with a tangy soy-lemon dipping sauce, these pancakes make a delicious appetizer or light meal.
Ingredients
- •2 whole large eggs
- •1½ cups cold water
- •½ teaspoon coarse kosher salt
- •½ teaspoon gochu garu
- •¼ teaspoon freshly ground black pepper
- •1½ cups all purpose flour
- •½ pound uncooked shrimp
- •1 medium onion
- •8 whole green onions
- •1 medium carrot
- •½ cup reduced-sodium soy sauce
- •2 tablespoons water
- •2 tablespoons fresh lemon juice
- •2 teaspoons Asian sesame oil
- •1 teaspoon gochu garu
- •4 tablespoons vegetable oil
- •divided
Cooking Instructions
- 1.
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.
60 min
- 2.
Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.
5 min
- 3.
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.
20 min