SHRIMP AND SCALLION PANCAKES
Provided by Lillian Chou
Categories Appetizer Quick & Easy Dinner Shrimp Pan-Fry Party Green Onion/Scallion Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (first course) servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200°F. Set a rack in a 4-sided sheet pan and put in oven. Mince and mash garlic with 3/4 teaspoon salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 tablespoons each, with some vegetables and 1 or 2 pieces shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.
BANH XEO (VIETNAMESE SHRIMP PANCAKES)
If there's no great Vietnamese restaurant in your neighborhood, you can still enjoy these delicious, savory pancakes. Sure to be a hit at home, they're an omelet filled with "surf and turf"-shrimp and pork loin. Whether you want to brighten up a chilly autumn evening or serve lighter fare in warmer months, they're sure to be a hit.
Provided by MrMe
Time 1h20m
Yield 4
Number Of Ingredients 20
Steps:
- Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
- Mix rice flour, water, coconut milk, green onions, and saffron powder.
- Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
- Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 38.5 g, Cholesterol 62.1 mg, Fat 22.7 g, Fiber 2.8 g, Protein 15.8 g, SaturatedFat 10.3 g, Sodium 1694.8 mg, Sugar 11.3 g
KOREAN SHRIMP AND SCALLION PANCAKES
Make and share this Korean Shrimp and Scallion Pancakes recipe from Food.com.
Provided by BarbryT
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mince and mash garlic with ¾ t salt, then whisk together with water, eggs and sesame oil. Add flour and whisk until smooth. Stir in scallions, bell pepper and shrimp.
- 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.
- Drain on paper towels then transfer to a rack in a very low oven (200 degrees F).
- Add oil to the skillet between batches.
CHINESE SHRIMP PANCAKE
This is my twist on one of my childhood favorite in a local restaurant back in Taiwan. For a long time, I've tried to imitate the recipe but never quite got it - until I replace mayonnaise with whipped egg whites for binding the pancake together. Yum! The original version also had water chestnut, which I hate and have eliminated 8). My friend says that this goes very well with a tossed purple onion salad and drizzle with hot pepper sauce. Enjoy!
Provided by MooseCall
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whip the egg white until stiff.
- Cut the imitation crab meat into little strips lengthwise than.
- Use the back of your knife to"flatten" the shrimp then mince.
- Mix all the ingredients for the panckae until they bind well (you can adjust the consistency with some cornstarch or more egg whites).
- Heat your wok.
- Spray with cooking spray and some peanut oil in the wok (make sure you use enough oil or the pancake won't be crispy! I use about 2 tbsp).
- In the med-high temp wok, put all the pancake mixture into the wok and use the back of a big spoon, flatten the mixture on the wok.
- When you can start to smell the yummy pancake cake, flip and cook the other side until done (I never learn how to just "toss" the pancake, so I slide it on another plate and then flip it).
- Cut the pancake into finger-food size.
- Garnish with more cilantro.
- Mix the sauce and serve!
Nutrition Facts : Calories 221.4, Fat 2.4, SaturatedFat 0.5, Cholesterol 12.5, Sodium 806.1, Carbohydrate 34.3, Fiber 1.5, Sugar 9.7, Protein 14
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