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

SCALLION PANCAKES

Steps:

• Make the dipping sauce: Combine the vinegar, soy sauce, sugar and sesame oil in a small bowl and whisk until the sugar dissolves; set aside.
• Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball.
• Turn out the dough onto a lightly floured surface and knead until smooth, elastic and no longer sticky, 4 to 6 minutes. Transfer the dough to a large bowl, cover and let rest 30 minutes.
• Preheat the oven to 200˚ F. Divide the dough into 8 pieces, then roll each into a thin 8-inch circle on a lightly floured surface. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 heaping tablespoon scallions; season with 1/8 teaspoon salt. Roll up each circle of dough into a cigar; then, working from one side, roll each into a coil, tucking the ends underneath. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick).
• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, adding 1 more tablespoon vegetable oil to the skillet each time and reducing the heat to medium if the pancakes are browning too quickly. Slice the pancakes into wedges. 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.

CHEF JOHN'S CHINESE SCALLION PANCAKES

Steps:

• Combine bread flour and salt in a large bowl. Make a well in the middle and pour in hot water. Mix together with a wooden spoon to form a shaggy dough.
• Transfer dough onto a lightly floured work surface. Knead dough until sticky but relatively smooth and elastic, dusting with a minimal amount of flour if needed. Wrap in plastic wrap and let dough rest for 2 hours.
• Mix vegetable oil, sesame oil, and flour together in a skillet over medium heat until starting to bubble, about 3 minutes. Cook for 1 minute more. Remove from heat and cool to room temperature.
• Unwrap dough and cut in half. Roll out into a tube and press down with your fingers. Use a rolling pin to flatten dough into a rectangular shape about 1/8-inch thick, flipping over and dusting lightly with flour halfway through.
• Paint surface of the dough with the oil mixture until just covered, leaving 1 inch of space on the edges. Sprinkle scallions on top. Roll dough up tightly to seal in the scallions, starting with the long side. Pull the opposite edge over the top once you have reached it.
• Coil 1 end of the dough inward toward the middle; wrap the opposite end around the coil to finish, tucking the tip under the bottom. Dust the coil with flour and roll dough out into a pancake about 1/4-inch thick. Repeat with remaining dough, oil, and green onions to make the second pancake.
• Heat vegetable oil in a cast iron skillet over high heat. Add 1 pancake; lower heat to medium. Cook until crispy and browned, about 4 minutes per side. Repeat with the other pancake. Cut into wedges.

SCALLION PANCAKES

Steps:

• In a small bowl, whisk together the egg and the sesame oil.
• Put the tortillas on a flat surface and brush one side liberally with the egg-oil mixture.
• In a small bowl, mix the scallions and the cilantro.
• Divide the mixture between two tortillas, spread even but leave 1 inch border.
• Pour reminder of the mixture on the scallions, but make sure you don't overdo it and it doesn't flood.
• Top the filled tortillas with the remaining ones, brushed side down and press edges to seal. You might need to do this while frying too.
• Heat the oil in a pan, add one pancake and cook until crispy and golden brown, about 2-3 minutes per side. Transfer to a plate and repeat with the other tortilla.
• Cut pancake into six wedges and serve with a dipping sauce.

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.

DOUBLE HAPPINESS SHRIMP AND SCALLION PANCAKES FROM STANDARDS OF EXCELLENCE'S CHEF RACHELLE BOUCHER

Steps:

• In a large mixing bowl, add the flour, baking powder, salt and pepper. Stir to combine. Using a whisk, add eggs and water to make a batter of pouring consistency, do not over mix! Whisk in shrimp, garlic and scallions. Cover , refrigerate and let the batter rest for at least 30 minutes. In a non-stick frying pan or griddle, heat 3 tablespoons of oil on medium-high. Gently stir batter once or twice and drop scant tablespoons of batter onto the griddle. Cook for about two to three minutes, turning once, and continue cooking for about two minutes or until pancakes are golden brown on each side and cooked through. Place on paper towels to absorb oil. Continue cooking remaining pancakes, adding more oil to the pan as needed. Remove to serving platter, garnish with slivered scallions and serve warm with a drizzle of aioli or a dipping bowl of chinese black vinegar and soy sauce. For aioli: In a medium bowl, whisk together mayonnaise, ginger juice, soy sauce and black pepper. Refrigerate aioli until needed. Pancake batter and aioli can be made up to one day in advance, covered and refrigerated until ready to use. Pancakes can be cooked ahead of time and reheated in a 400°F oven (375°F convection).