KOREAN GREEN ONION & SHRIMP PANCAKES WITH VINEGAR DIPPING SA

Korean Green Onion & Shrimp Pancakes With Vinegar Dipping Sa image

Provided by Bergy

Time 40m

Yield 4 Pancakes, 12 serving(s)

Number Of Ingredients 17

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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.