Best 2 Shrimp And Green Onion Pancakes Recipes

Shrimp and green onion pancakes, also known as scallion pancakes, are a popular street food and snack in many parts of the world, especially in East and Southeast Asia. They are made from a simple dough of flour, water, and salt, which is then filled with a mixture of shrimp, green onions, and other seasonings. The pancakes are then fried until they are golden brown and crispy on the outside, and soft and chewy on the inside. Shrimp and green onion pancakes can be served as an appetizer, main course, or side dish, and they can be enjoyed with a variety of dipping sauces, such as soy sauce, vinegar, or chili sauce.

Let's cook with our recipes!

SHRIMP AND GREEN ONION PANCAKES

Shrimp and Green Onion Pancakes image

These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.

Provided by Jamie Purviance

Categories Egg Side Low Cal Dinner Shrimp Hot Pepper Pan-Fry Soy Sauce Green Onion/Scallion Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 18

Ingredients

Pancakes:
2 large eggs
1 1/2 cups cold water
1/2 teaspoon coarse kosher salt
1/2 teaspoon gochu garu (Korean red pepper powder)* or 1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 1/2 cups all purpose flour
1/2 pound uncooked shrimp, peeled, deveined, cut into 1/3-inch pieces
1 medium onion, halved, very thinly sliced
8 green onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips
1 medium carrot, peeled, cut into 3-to 4-inch-long matchstick-size strips
Sauce:
1/2 cup reduced-sodium soy sauce
2 tablespoons water
2 tablespoons fresh lemon juice
2 teaspoons Asian sesame oil
1 teaspoon gochu garu (Korean red pepper powder)* or 1/4 teaspoon cayenne pepper
4 tablespoons vegetable oil, divided

Steps:

For pancakes:
Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.
For sauce:
Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.
Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

SHRIMP AND GREEN ONION MINI-PANCAKES

Shrimp and Green Onion Mini-Pancakes image

From Canadian Living - January 2010 This is a perfect appy, quick and easy, and a little bit different!

Provided by Barefoot Beachcomber

Categories < 30 Mins

Time 16m

Yield 48 pancakes

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
2 tablespoons cornstarch
2 cups ice water
1/2 teaspoon salt
2 eggs
2 cups medium raw shrimp, peeled and chopped
4 green onions, chopped
2 jalapeno peppers, seeded and thinly sliced
3 tablespoons vegetable oil
1/4 cup soy sauce
4 teaspoons rice vinegar
2 teaspoons sesame oil
2 garlic cloves, minced

Steps:

In a large bowl, whisk together flour, cornstarch and salt; stir in 2 cups ice water until smooth. Beat in eggs just until blended. Stir in shrimp, onions and hot peppers.
In a cast iron or non stick skillet, heat 1 T. of the oil at a time over medium heat. Drop in batter, 1 T. per pancake, and cook, turning once, until top is set and bottom is golden, about 6 minutes. Serve hot or at room termperature with sauce.
Garlic Soy Sauce: In a small bowl, stir together soy sauce, vinegar, oil and garlic; set aside to serve with pancakes.

Tips for Making Shrimp and Green Onion Pancakes:

Use fresh shrimp: Fresh shrimp will give your pancakes the best flavor. If you're using frozen shrimp, be sure to thaw them completely before cooking.
Chop the shrimp and green onions finely: This will help them distribute evenly throughout the pancakes.
Use a well-seasoned pan: A well-seasoned pan will help prevent the pancakes from sticking. If you don't have a well-seasoned pan, you can grease it lightly with cooking oil.
Don't overcrowd the pan: Cook the pancakes in batches, if necessary, to avoid overcrowding the pan. This will help them cook evenly.
Serve immediately: Shrimp and green onion pancakes are best served immediately, while they're still hot and crispy.

Conclusion:

Shrimp and green onion pancakes are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they're also a great way to use up leftover shrimp. With a few simple ingredients and a little bit of time, you can make these tasty pancakes at home. So next time you're looking for a quick and easy recipe, give shrimp and green onion pancakes a try!