Shrimp and Green Onion Pancakes

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. 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. 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. 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