Shrimp and Scallion Pancakes
Melanie
ingredients
- 2 garlic cloves
- 3/4 cup water
- 2 large eggs, beaten
- 2 tb Asian sesame oil
- 3/4 cup all purpose flour
- 1 bunch scallions, cut into thin matchsticks
- 1/2 red bell pepper, cut into thin matchsticks
- 1/2 lb medium shrimp, peeled and halved lengthwise
- 1/4 cup vegetable oil, divided
directions
- 1
Preheat oven to 200. Set a rack in a 4 sided sheet pan and put in oven.
- 2
Mince and mash garlic with 3/4 tsp salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper and shrimp.
- 3
Heat 1 Tb oil in a 12 inch non stick skillet over medium high heat until hot. Stir batter, then cook pancakes in batches of 4, pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 mts per batch.
- 4
Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.
Source: Melanie
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