Shrimp & Scallion Pancakes

8 Dec

I love Asian food.  I had to make myself stop eating they were so good.  I’ve been waiting for shrimp to go on sale to make this recipe, and I bought a pound.   I had about a half cup of sauce left over, plus the other 1/2 lb pound of shrimp, so the next day I sauteed the shrimp wtih carrots, and the sauce with a little cornstarch to thicken in it, and served it over rice. 

Shrimp & Scallion Pancakes

  • 2 eggs
  • 1 1 /2 c cold water
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 1/4 tsp pepper
  • 1 1/2 c flour
  • 1/2 lb shrimp, peeled, deveined, and cut into 1/3″ pieces
  • 1 medium onion, sliced very thinly
  • 8 green onions, white and pale green parts only, julienned
  • 1 medium carrot, julienned


  • 1/2 low-sodium soy sauce
  • 2 T water
  • 2 T lemon juice
  • 1/4 tsp cayenne pepper

Pancakes: Beat eggs in a medium bowl.  Whisk in water, salt, cayenne, pepper, and flour.  Add shrimp, onions, and carrots.  Let stand at room temperature 1 hour.

Meanwhile, whisk all sauce ingredients together in a small bowl.

Heat 1 T vegetable oil in skillet on medium.  (You’ll need 1 c batter for a 10″ skillet – adjust according to the size skillet you use.  Use two skillets to cut cooking time in half.)  Add batter, spreading quickly to edges of skillet.  Cook until edges are set and bottom is golden brown, about 4 minutes.  Flip and cook 4 minutes more.   Increase heat to high and cook until bottom is deep brown, about one more minute for each side.  Repeat with remaining batter, adding oil before each portion of batter. 

Cut pancakes into wedges and serve with dipping sauce.


One Response to “Shrimp & Scallion Pancakes”

  1. Rand December 8, 2009 at 9:06 pm #

    This looks delicious!

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