Korean Green Onion and Shrimp Pancakes

Name: Korean Green Onion and Shrimp Pancakes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 large pancakes, 8 to 10 appetizer servings
Cuisine: asian
Ingredients: 2 teaspoons soy sauce; 2 tablespoons vinegar; 1 teaspoon sugar; 1/4 teaspoon crushed red pepper; 2 teaspoons lightly toasted sesame seeds; For the pancakes:; 2 cups all-purpose flour; 1 1/2 cups water; 2 eggs; 1/2 pound finely chopped shrimp; 3 ounces green onions, trimmed, quartered lengthwise, and cut into 2-inch lengths; 1 small zucchini, cut into fine julienne; 1 small carrot, cut into fine julienne; 2 teaspoons minced garlic; 1/2 teaspoon salt; 8 teaspoons vegetable oil; Chives, for garnish, optional

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Korean Green Onion and Shrimp Pancakes

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Level: Easy
Yield: 4 large pancakes, 8 to 10 appetizer servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

424

Total Fat

13

Saturated Fat

2

Carbohydrates

54

Dietary Fiber

3

Sugar

3

Protein

22

Cholesterol

171

Sodium

554

Total: 30 min
Prep: 15 min
Cook: 15 min

Level: Easy
Yield: 4 large pancakes, 8 to 10 appetizer servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

424

Total Fat

13

Saturated Fat

2

Carbohydrates

54

Dietary Fiber

3

Sugar

3

Protein

22

Cholesterol

171

Sodium

554

Total: 30 min
Prep: 15 min
Cook: 15 min

Ingredients

2 teaspoons soy sauce

2 tablespoons vinegar

1 teaspoon sugar

1/4 teaspoon crushed red pepper

2 teaspoons lightly toasted sesame seeds

For the pancakes:

2 cups all-purpose flour

1 1/2 cups water

2 eggs

1/2 pound finely chopped shrimp

3 ounces green onions, trimmed, quartered lengthwise, and cut into 2-inch lengths

1 small zucchini, cut into fine julienne

1 small carrot, cut into fine julienne

2 teaspoons minced garlic

1/2 teaspoon salt

8 teaspoons vegetable oil

Chives, for garnish, optional

Directions

Make the sauce by combining the soy sauce, vinegar, sugar, crushed red pepper and sesame seeds in a small bowl, stirring until the sugar is dissolved. Set aside while you make the pancakes.
In a mixing bowl, combine the flour, water, and eggs and mix gently until just combined. Add the shrimp, green onions zucchini, carrot, garlic, and salt and fold together briefly just to combine.
Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2 teaspoons of the vegetable oil. Add 1/4 of the pancake batter and use a spoon to spread into a 6 to 8-inch circle, trying to get the filling ingredients as evenly spread out as possible. Cook until the pancake about 4 minutes. Once the pancake has begun to set and is golden brown on the bottom, flip the pancake to the other side, pressing with a spatula to compress ingredients. Cook until golden brown on the second side, about 2 minutes longer, transfer to a warm plate and cover loosely with foil to keep warm while you prepare the remaining pancakes.
Once all of the pancakes have been cooked, cut into wedges and serve warm, sprinkled with the chives and with the dipping sauce in small bowls for dipping.