Shrimp and Scallion Pancakes
4 portions
20mTurn pancakes into an appetizer. These are delicious and would probably work just as well if you substitute crab or scallops for shrimp.
What you will need
1 bunch Scallions
1/2 lb. Shrimp
2 Eggs
1 1/2 cups Cold Water
1 1/2 cups AP Flour
1/2 tsp Salt
1/2 tsp Black Pepper
(Nutritional facts 182 calories, 7.6 g fat, 22.99 g carbohydrates, 5.74 g protein, 171 mg cholesterol, 197 mg sodium)How to cook
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Wash the scallions and slice thin.
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Remove the tails from your shrimp. Slice them in half lengthwise and remove the vein if present. Slice the halves as thin as possible.
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Crack the eggs into a medium-sized mixing bowl and beat until smooth.
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Whisk in the water.
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Add the flour and beat until smooth. The resulting consistency should be similar to that of a typical pancake batter.
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Add a pinch of salt and a few turns of fresh black pepper.
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Fold in the shrimp chunks.
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Add the sliced scallions and stir until evenly distributed.
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Heat some cooking oil in a nonstick skillet over medium-high heat.
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When the oil is hot enough to sizzle, scoop about 1/2 cup of batter into the pan and use a spatula to tease it out into a circle that fills the bottom of the pan, adding a little batter as needed. Let the pancake sizzle away until golden brown on the bottom (about 5 minutes).
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Carefully flip the pancake over. That hot oil can splatter easily.
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Once the pancake is golden brown on both sides, drain on paper towels and slice into wedges. Serve with a dip of some variety. A simple blend of vinegar and soy sauce is great, or try a little ketchup and chili oil. Get creative.
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