Korean Green Onion and Shrimp Pancakes
| Cuisine | : | Korean |
| Calories | : | 127 |
| Type | : | Non Vegetarian |
| Serving Size | : | 8 |
| Course | : | Accompliments |
| Preparation Time | : | 35 Min |
INGREDIENTS
| No | Ingredient | Quantity | Measure Type |
|---|---|---|---|
| 1 | Egg | 3 | Piece |
| 2 | Egg whites | 4 | large |
| 3 | Flour | 1 | Cup |
| 4 | Flour | 1 | Cup |
| 5 | Vegetable oil | 2 | Tablespoon |
| 6 | Water | 1 | Cup |
| 7 | cooked shrimp | 1/4 | Lb |
| 8 | Green onion | 10 | Piece |
| 9 | Zucchini | 1 | small |
| 10 | Carrot | 1 | large |
| 11 | Chives | 1 | cup chopped |
Recipe Details
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.
Cooking Instructions
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.
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.
Garnishing Instructions
Not available.
Serving Instructions
serve with the dipping sauce on the side.