Korean Shrimp and Scallion Pancakes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From the March 2009 Gourmet magazine. Ingredients:
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 |
Directions:
1. Mince and mash garlic with 3/4 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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