Korean Green Onion Shrimp Pancakes With Vinegar Dipping Sa

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Wonderful appetizer! You can also make these to take along on a picnic - keep in a cooler if you use shrimp or other meat or have them vegetarian. Try using left over chicken, vegetables or other meats. In korea this is called pajon" and is a typical street vendor food. Use chopsticks or you fingers. This recipe was originally from eating well magazine (1993)"

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Steps

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Dipping sauce: combine soy sauce , cilantro 1 chopped green onion , vinegar , sugar & sesame seeds.

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Leave at room temp or refrigerate.

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Pancakes: beat 1 egg and 2 egg whites together with a fork.

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Whisk in the flour , 1 tbsp oil , and water.

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Batter should be smooth and medium thick.

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Let the batter rest for 20 minutes.

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Cooking the pancakes:.

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Beat remaining eggs & egg whites.

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Heat 1 tsp oil in a skillet or a large non stick griddle , medium-low heat.

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Pour out approx 1 / 2 cup batter.

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Lay 1 fourth of the shrimp on top of the pancake along with 1 / 4 of the green onions , carrots , zucchini , & chives.

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While the pancake is cooking spoon 1 / 4 of remaining batter over the pancake to fill the spaces between the veggies.

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After approx 3-5 minutes when the egg mixture has begun to set flip the pancake.

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Cook until browned pressing down quite hard with a wide spatula to ensure the batter cooks through.

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Repeat with remaining batter , shrimp & veggies.

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You may refrigerate the pancake.

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Ingredients

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reduced sodium soy sauce, cilantro, green onion, rice vinegar, sugar, sesame seeds, eggs, egg whites, flour, vegetable oil, water, cooked shrimp, green onions, zucchini, carrot, fresh chives