2000s Recipes + Menus
Shrimp and Scallion Pancakes
- Active time:45 min
- Start to finish:45 min
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- 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 lb medium shrimp, peeled and halved lengthwise
- 1/4 cup vegetable oil, divided
Accompaniment:soy-pickled jalapeños including liquid
Preheat oven to 200ºF. Set a rack in a 4-sided sheet pan and put in oven.
Mince and mash garlic with 3/4 tsp salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
Heat 1 Tbsp oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 Tbsp 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.