Korean Green Onion & Shrimp Pancakes With Vinegar Dipping Sa Recipe

Name: Korean Green Onion & Shrimp Pancakes With Vinegar Dipping Sa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dipping Sauce; 3 tablespoons reduced sodium soy sauce; 2 tablespoons cilantro, finely chopped; 1 green onion, finely chopped; 1 1/2 teaspoons rice vinegar (or cider vinegar); 1 teaspoon sugar; 1 teaspoon sesame seeds, toasted and ground; Pancakes; 3 large eggs; 4 large egg whites; 1 1/2 cups flour; 2 tablespoons vegetable oil, plus; 1 teaspoon vegetable oil; 1 cup water; 1/4 lb small cooked shrimp; 10 green onions, trimmed, quartered lengthwise and cut into 3-inch lengths; 1 small zucchini, ends trimmed and sliced int fine julienne, 3-inch long; 1 large carrot, peeled, cut into fine julienne 3-inch long; 1/4 cup fresh chives, chopped

Servings: persons

Dipping Sauce
3 tablespoons reduced sodium soy sauce
2 tablespoons cilantro, finely chopped
1 green onion, finely chopped
1 1/2 teaspoons rice vinegar (or cider vinegar)
1 teaspoon sugar
1 teaspoon sesame seeds, toasted and ground
Pancakes
3 large eggs
4 large egg whites
1 1/2 cups flour
2 tablespoons vegetable oil, plus
1 teaspoon vegetable oil
1 cup water
1/4 lb small cooked shrimp
10 green onions, trimmed, quartered lengthwise and cut into 3-inch lengths
1 small zucchini, ends trimmed and sliced int fine julienne, 3-inch long
1 large carrot, peeled, cut into fine julienne 3-inch long
1/4 cup fresh chives, chopped

1
["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."]

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Dipping Sauce, 3 tablespoons reduced sodium soy sauce, 2 tablespoons cilantro, finely chopped, 1 green onion, finely chopped, and more.

Yes, Korean Green Onion & Shrimp Pancakes With Vinegar Dipping Sa falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Korean Green Onion & Shrimp Pancakes With Vinegar Dipping Sa

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