Korean Shrimp And Scallion Pancakes Recipe

Name: Korean Shrimp And Scallion Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves; 3/4 teaspoon salt; 3/4 cup water; 2 large eggs, beaten; 1 tablespoon sesame oil; 3/4 cup flour; 1 bunch scallion, cut finely lengthwise, then crosswise; 1/2 red bell pepper, cut to match the scallion pieces; 1/2 lb medium shrimp, peeled and halved lengthwise; 1/4 cup vegetable oil, divided

Servings: persons

2 garlic cloves
3/4 teaspoon salt
3/4 cup water
2 large eggs, beaten
1 tablespoon sesame oil
3/4 cup flour
1 bunch scallion, cut finely lengthwise, then crosswise
1/2 red bell pepper, cut to match the scallion pieces
1/2 lb medium shrimp, peeled and halved lengthwise
1/4 cup vegetable oil, divided

1
Mince and mash garlic with 3/4 t salt, then whisk together with water, eggs and sesame oil. Add flour and whisk until smooth. Stir in scallions, bell pepper and shrimp.
2
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.
3
Drain on paper towels then transfer to a rack in a very low oven (200 degrees F).
4
Add oil to the skillet between batches.

454

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 10 ingredients. The key ingredients include: 2 garlic cloves, 3/4 teaspoon salt, 3/4 cup water, 2 large eggs, beaten, and more.

Yes, Korean Shrimp And Scallion Pancakes 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 Shrimp And Scallion Pancakes

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