Korean Green Onion & Shrimp Pancakes With Vinegar Dipping Sa |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 5 |
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Wonderful Appetizer! You can also make these to take along on a picnic - keep in a cooler if you use shrimp or other meat or have them vegetarian. Try using left over chicken, vegetables or other meats. In Korea this is called Pajon and is a typical street vendor food. Use chopsticks or you fingers. This recipe was originally from Eating Well Magazine (1993) 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 |
Directions:
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.
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