Chinese Style Shrimp Celery And Ginger Pancakes With Soy Ginger

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An intriguing pancake blending classic oriental flavors. These make a nice appetizer or luncheon dish. I found this recipe in a may 1987 issue of bon appetit that featured pancakes. Prep time does not include chill time for shrimp.

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Steps

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Thoroughly combine first 4 ingredients in large bowl and chill 1 to 4 hours.

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Sift flour , baking powder and salt into large bowl.

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Make well in center and add eggs , mixing until smooth.

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Stir in shrimp with marinade , celery , green onions , slivered ginger and 1 1 / 2 teaspoons peanut oil.

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Season with pepper.

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Heat 1 tablespoon peanut oil in griddle or heavy large skillet over medium-high heat.

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Ladle batter onto griddle by scant 2 tablespoonfuls.

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Cook until bottoms are brown , about 2 minutes.

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Turn , gently pressing pancakes with spatula to flatten , and cook until second sides are golden brown and pancakes are cooked through , 1 to 2 minutes.

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Transfer to heated platter.

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Repeat with remaining batter , adding more oil to griddle as necessary.

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Serve , passing dipping sauce separately.

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Dipping sauce.

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Mix all ingredients in small bowl.

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Ingredients

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small shrimp, fresh ginger, soy sauce, oriental sesame oil, all-purpose flour, baking powder, salt, eggs, celery, green onion, peanut oil, fresh ground pepper, balsamic vinegar