Shrimp And Green Onion Pancakes Recipes

SHRIMP AND GREEN ONION MINI-PANCAKES

Steps:

• In a large bowl, whisk together flour, cornstarch and salt; stir in 2 cups ice water until smooth. Beat in eggs just until blended. Stir in shrimp, onions and hot peppers.
• In a cast iron or non stick skillet, heat 1 T. of the oil at a time over medium heat. Drop in batter, 1 T. per pancake, and cook, turning once, until top is set and bottom is golden, about 6 minutes. Serve hot or at room termperature with sauce.
• Garlic Soy Sauce: In a small bowl, stir together soy sauce, vinegar, oil and garlic; set aside to serve with pancakes.

ASIAN SHRIMP PANCAKES

Steps:

• In a large bowl, mash garlic with salt. Beat in eggs, water and oil. Whisk in flour until blended. Stir in green onions and pepper., Lightly grease a griddle; heat over medium heat. Pour batter by tablespoonfuls onto griddle. Cook until edges are dry and bottoms are light golden brown. Turn; cook until second side is golden brown. Arrange pancakes on a serving platter; top each with a shrimp half. If desired, top with additional toppings.

ROASTED SHRIMP ON CHICK PEA PANCAKES WITH MANGO AND GREEN ONION

Steps:

• In a large bowl combine oil, garlic, shallots, and peppers. Add shrimp and marinate for a few hours. Remove shrimp from marinade and pat dry. Grill for about 1 and 1/2 minutes on each side.

SHRIMP AND GREEN ONION PANCAKES

Steps:

• Heat olive oil in a small skillet over low heat. Add scallions and cook, covered, until soft, 3 minutes. Cool slightly.
• Next, in a mixing bowl combine flours, baking powder, salt and pepper.
• Add scallions, parsley, paprika, shrimp and water. Stir well. The batter should be the consistency of very heavy cream. Let rest for 1 hour.
• Then heat oil (approximately 1/4 inch deep) in a large skillet over medium high heat.
• Drop 2 tablespoons batter at a time and spread out to make a 2 1/2 inch diameter pancake. Fry until golden, turning once, 2 minutes on each side.
• Drain on paper towels and serve immediately.

KOREAN GREEN ONION & SHRIMP PANCAKES WITH VINEGAR DIPPING SA

Steps:

• Dipping sauce: combine soy sauce, cilantro 1 chopped green onion, vinegar, sugar & sesame seeds. Leave at room temp or refrigerate.
• Pancakes: Beat 1 egg and 2 egg whites together with a fork.
• Whisk in the flour, 1 tbsp oil, and water.
• Batter should be smooth and medium thick.
• Let the batter rest for 20 minutes.
• Cooking the Pancakes:.
• Beat remaining eggs & egg whites.
• Heat 1 tsp oil in a skillet or a large non stick griddle, medium-low heat.
• Pour out approx 1/2 cup batter (6-8" circle).
• Lay 1 fourth of the shrimp on top of the pancake along with 1/4 of the green onions, carrots, zucchini, & chives.
• While the pancake is cooking spoon 1/4 of remaining batter over the pancake to fill the spaces between the veggies. After approx 3-5 minutes when the egg mixture has begun to set flip the pancake. Cook until browned pressing down quite hard with a wide spatula to ensure the batter cooks through. Repeat with remaining batter, shrimp & veggies.
• You may refrigerate the pancakes and serve cold or serve fresh at room temperature. To serve, cut the pancakes into wedges and serve with the dipping sauce on the side.