KOREAN GREEN ONION & SHRIMP PANCAKES WITH VINEGAR DIPPING SA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Korean Green Onion & Shrimp Pancakes With Vinegar Dipping Sa image

Wonderful Appetizer! You can also make these to take along on a picnic - keep in a cooler if you use shrimp or other meat or have them vegetarian. Try using left over chicken, vegetables or other meats. In Korea this is called "Pajon" and is a typical street vendor food. Use chopsticks or you fingers. This recipe was originally from Eating Well Magazine (1993)

Provided by Bergy

Categories     Lunch/Snacks

Time 40m

Yield 4 Pancakes, 12 serving(s)

Number Of Ingredients 17

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
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

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.

There are no comments yet!