ASIAN BRUNCH PANCAKE

Asian Brunch Pancake image

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 16

FILLING
5 - green onions,cut into matchstick pieces
1 teaspoon(s) green hot pepper, finely chopped
1 tablespoon(s) red bell pepper, chopped fine
5 ounce(s) salad shrimp,cleaned and chopped fine
- combine in a small bowl and set aside.
BATTER
1/2 cup(s) all purpose flour
1/2 cup(s) cold water
1 large egg,beaten until all yellow;do not add to batter
DIPPING SAUCE
2 tablespoon(s) rice wine vinegar
1 teaspoon(s) tabasco sauce
2 tablespoon(s) soy sauce
1 tablespoon(s) granulated sugar
1 pinch(es) sesame seeds or tahini

Steps:

Batter: Combine the flour and water and whisk well until smooth and no lumps remain. Do not add the egg. Add the shrimp filling to the batter and stir to coat evenly.
Spray a 6 or 8 inch skillet with non-stick spray. Place skillet over medium heat. Pour shrimp batter into hot skillet. Cook about 4 to 5 minutes. Until you see the edges are getting brown. Do not flip yet.
Now pour the beaten egg on top of the pancake. and carefully flip pancake over and cook about 2 minutes more. Remove from heat and slide pancake on your plate. Cut into wedges. Serve with the dipping sauce.
Dipping Sauce: Combine ingredients and whisk until sugar has dissolved..Enjoy