Korean Green Onion and Shrimp Pancakes with Vinegar Dipping Sauce
Print This Recipe
These make wonderful appetizers. Try using leftover chicken, vegetables, or other meats. In Korea this is called "Pajon" and is a typical street vendor food. Use chopsticks or your fingers.
FROM - Eating Well Magazine, 1993.
DIPPING SAUCE
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 groundPANCAKES
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 pound small cooked shrimp
10 green onions, trimmed, quartered lengthwise, and cut into 3-inch lengths
1 small zucchini, ends trimmed and sliced into fine julienne, 3-inches long
1 large carrot, peeled, cut into fine julienne, 3-inches long
1/4 cup fresh chives, choppedFOR DIPPING SAUCE - Combine soy sauce, cilantro, 1 chopped green onion, vinegar, sugar, and sesame seeds. Leave at room temperature or refrigerate.
FOR THE PANCAKES - Beat 1 egg and 2 egg whites together with a fork. Whisk in the flour, 1 tablespoon oil, and water. Batter should be smooth and medium thick. Let the batter rest for 20 minutes.
COOKING THE PANCAKES - Beat remaining eggs and egg whites. Heat 1 teaspoon oil in a skillet or a large nonstick griddle over medium-low heat. Pour out approximately 1/2 cup batter, to form a 6 to 8-inch circle.
Lay 1/4 of the shrimp on top of the pancake along with 1/4 of the green onions, carrots, zucchini, and chives.
While the pancake is cooking spoon 1/4 of remaining batter over the pancake to fill the spaces between the vegetables. After approximately 3 to 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 that the batter cooks through. Repeat with remaining batter, shrimp, and vegetables.
NOTE - You may refrigerate the pancakes and serve cold or serve fresh at room temperature. To serve, cut the pancake into wedges and serve with the dipping sauce on the side.