Best Shrimp And Green Onion Pancakes Recipes

Shrimp and Green Onion Pancakes image

Provided by Jamie Purviance

Yield Makes 4 to 6 servings

Number Of Ingredients 18

Pancakes:
2 large eggs
1 1/2 cups cold water
1/2 teaspoon coarse kosher salt
1/2 teaspoon gochu garu (Korean red pepper powder)* or 1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 1/2 cups all purpose flour
1/2 pound uncooked shrimp, peeled, deveined, cut into 1/3-inch pieces
1 medium onion, halved, very thinly sliced
8 green onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips
1 medium carrot, peeled, cut into 3-to 4-inch-long matchstick-size strips
Sauce:
1/2 cup reduced-sodium soy sauce
2 tablespoons water
2 tablespoons fresh lemon juice
2 teaspoons Asian sesame oil
1 teaspoon gochu garu (Korean red pepper powder)* or 1/4 teaspoon cayenne pepper
4 tablespoons vegetable oil, divided

Steps:

For pancakes:
Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.
For sauce:
Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.
Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

Roasted Shrimp on Chick Pea Pancakes with Mango and Green Onion image

Provided by Food Network

Time 1h20m

Number Of Ingredients 5

Steps:

In a large bowl combine oil, garlic, shallots, and peppers. Add shrimp and marinate for a few hours. Remove shrimp from marinade and pat dry. Grill for about 1 and 1/2 minutes on each side.

Shrimp and Green Onion Mini-Pancakes image

Provided by Barefoot Beachcomber

Categories < 30 Mins

Time 16m

Yield 48 pancakes

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons cornstarch
2 cups ice water
1/2 teaspoon salt
2 eggs
2 cups medium raw shrimp, peeled and chopped
4 green onions, chopped
2 jalapeno peppers, seeded and thinly sliced
3 tablespoons vegetable oil
1/4 cup soy sauce
4 teaspoons rice vinegar
2 teaspoons sesame oil
2 garlic cloves, minced

Steps:

In a large bowl, whisk together flour, cornstarch and salt; stir in 2 cups ice water until smooth. Beat in eggs just until blended. Stir in shrimp, onions and hot peppers.
In a cast iron or non stick skillet, heat 1 T. of the oil at a time over medium heat. Drop in batter, 1 T. per pancake, and cook, turning once, until top is set and bottom is golden, about 6 minutes. Serve hot or at room termperature with sauce.
Garlic Soy Sauce: In a small bowl, stir together soy sauce, vinegar, oil and garlic; set aside to serve with pancakes.