Double Happiness Shrimp And Scallion Pancakes From Standards Of Excellences Chef Rachelle Boucher Recipes

SHRIMP AND SCALLION PANCAKES

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.

SCALLION PANCAKES WITH SQUID

Steps:

• In a small bowl, prepare the dipping sauce. Whisk together 2 tablespoons of the soy sauce, 2 teaspoons of the rice wine vinegar and mirin. Set aside.
• In another small bowl, combine the remaining 2 tablespoons soy sauce, the remaining 4 teaspoons rice wine vinegar, denjang or miso paste, garlic, ginger, egg yolk, 1 cup of water and mix well.
• Heat a 10-inch skillet over medium-high heat with 1/4-inch grapeseed or vegetable oil. The oil should be hot, but not smoking, about 325 degrees.
• In a large bowl, mix the rice flour, all-purpose flour and baking powder. Add the squid and scallions and toss to combine. Pour in the denjang mixture and stir until just combined, taking care not to overmix.
• Carefully spoon half of the batter into the hot pan and fry until the bottom is golden and crispy, about 3 to 4 minutes. Flip and fry for another 3 to 4 minutes until crispy and cooked through. Transfer to a rimmed baking sheet lined with paper towels so oil can drain. Repeat with the second half of the batter. Cut pancakes in quarters and serve with the dipping sauce.

KOREAN SHRIMP AND SCALLION PANCAKES

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.

EGG, SHRIMP, AND SCALLION PANCAKES

Steps:

• Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt. Rinse immediately under cold water and press gently to drain well. Put the shrimp in a bowl, add the eggs and scallions, and mix well.
• Put enough oil into a large nonstick skillet to coat the bottom thinly. Place over medium heat and heat until a drop of egg immediately sizzles and bubbles upon contact with the oil. To make each pancake, ladle about 2 tablespoons of the egg mixture into the skillet, making sure that a few shrimp are included in each portion, and then quickly nudge the shrimp in each pool of egg so they don't overlap. Fry only as many pancakes at once as will fit without crowding, about 3 pancakes at a time in a 12-inch skillet. Don't worry about the shape each one takes, as they are meant to be free-form. When the edges of a pancake are set and lightly browned, after about 2 minutes, use a spatula to turn it carefully. (If the pancakes have stuck together, use the spatula to separate them before flipping.) Fry for another 30 seconds to 1 minute, until browned on the second side. Transfer the finished pancakes to a plate and keep warm while you fry the rest.
• Arrange the pancakes on 2 plates or a platter and serve with the fish sauce for dipping.