SHRIMP AND SCALLION PANCAKES

Shrimp and Scallion Pancakes image

Provided by Lillian Chou

Yield Makes 8 (first course) servings

Number Of Ingredients 10

2 garlic cloves
3/4 cup water
2 large eggs, beaten
1 tablespoon Asian sesame oil
3/4 cup all-purpose flour
1 bunch scallions, cut into thin matchsticks
1/2 red bell pepper, cut into thin matchsticks
1/2 pound medium shrimp, peeled and halved lengthwise
1/4 cup vegetable oil, divided
Accompaniment: soy-pickled jalapeños including liquid

Steps:

Preheat oven to 200°F. Set a rack in a 4-sided sheet pan and put in oven. Mince and mash garlic with 3/4 teaspoon salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 tablespoons each, with some vegetables and 1 or 2 pieces shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.