DOUBLE HAPPINESS SHRIMP AND SCALLION PANCAKES FROM STANDARDS OF EXCELLENCE'S CHEF RACHELLE BOUCHER

DOUBLE HAPPINESS SHRIMP AND SCALLION PANCAKES FROM STANDARDS OF EXCELLENCE'S CHEF RACHELLE BOUCHER image

Yield 45 mini pancakes

Number Of Ingredients 16

Shrimp Pancakes:
10 ounces cooked and peeled shrimp, diced
1¼ cups all-purpose flour
1¾ teaspoons baking powder
1 teaspoon salt
½ teaspoon cracked black pepper
2 large eggs, lightly beaten
1 cup of water
2 teaspoons of finely minced garlic
½ cup finely slivered scallions (green onions) , plus more for garnish
Vegetable oil for frying (apx ½ cup)
Aioli:
1 cup prepared or home made mayonnaise
1½ tablespoons fresh ginger juice
1 tablespoon premium dark soy sauce
Black pepper to taste

Steps:

In a large mixing bowl, add the flour, baking powder, salt and pepper. Stir to combine. Using a whisk, add eggs and water to make a batter of pouring consistency, do not over mix! Whisk in shrimp, garlic and scallions. Cover , refrigerate and let the batter rest for at least 30 minutes. In a non-stick frying pan or griddle, heat 3 tablespoons of oil on medium-high. Gently stir batter once or twice and drop scant tablespoons of batter onto the griddle. Cook for about two to three minutes, turning once, and continue cooking for about two minutes or until pancakes are golden brown on each side and cooked through. Place on paper towels to absorb oil. Continue cooking remaining pancakes, adding more oil to the pan as needed. Remove to serving platter, garnish with slivered scallions and serve warm with a drizzle of aioli or a dipping bowl of chinese black vinegar and soy sauce. For aioli: In a medium bowl, whisk together mayonnaise, ginger juice, soy sauce and black pepper. Refrigerate aioli until needed. Pancake batter and aioli can be made up to one day in advance, covered and refrigerated until ready to use. Pancakes can be cooked ahead of time and reheated in a 400°F oven (375°F convection).