KOREAN GREEN ONION & SHRIMP PANCAKES WITH VINEGAR DIPPING SA

Korean Green Onion & Shrimp Pancakes With Vinegar Dipping Sa image

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)

Provided by Bergy

Categories Lunch/Snacks

Time 40m

Yield 4 Pancakes, 12 serving(s)

Number Of Ingredients 17

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Ingredients

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 ground
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 lb small cooked shrimp
10 green onions, trimmed, quartered lengthwise and cut into 3-inch lengths
1 small zucchini, ends trimmed and sliced int fine julienne, 3-inch long
1 large carrot, peeled, cut into fine julienne 3-inch long
1/4 cup fresh chives, chopped

Steps:

Dipping sauce: combine soy sauce, cilantro 1 chopped green onion, vinegar, sugar & sesame seeds. Leave at room temp or refrigerate.
Pancakes: Beat 1 egg and 2 egg whites together with a fork.
Whisk in the flour, 1 tbsp oil, and water.
Batter should be smooth and medium thick.
Let the batter rest for 20 minutes.
Cooking the Pancakes:.
Beat remaining eggs & egg whites.
Heat 1 tsp oil in a skillet or a large non stick griddle, medium-low heat.
Pour out approx 1/2 cup batter (6-8" circle).
Lay 1 fourth of the shrimp on top of the pancake along with 1/4 of the green onions, carrots, zucchini, & chives.
While the pancake is cooking spoon 1/4 of remaining batter over the pancake to fill the spaces between the veggies. After approx 3-5 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 the batter cooks through. Repeat with remaining batter, shrimp & veggies.
You may refrigerate the pancakes and serve cold or serve fresh at room temperature. To serve, cut the pancakes into wedges and serve with the dipping sauce on the side.

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Christopher Lee

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I followed the recipe exactly and the pancakes turned out great! They were crispy and flavorful. The vinegar dipping sauce was also very good. I would definitely recommend this recipe.

Nadeem Sial

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These pancakes were delicious! I especially liked the crispy edges. The vinegar dipping sauce was also very good. I will definitely be making these again.

Clement Soft

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I made these pancakes for my family and they loved them! The pancakes were easy to make and they cooked up beautifully. The vinegar dipping sauce was a great addition. I would definitely recommend this recipe to anyone looking for a delicious and eas

Diphee

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These Korean green onion shrimp pancakes were a hit at our dinner party! They were crispy on the outside and tender on the inside, with a delicious savory flavor. The vinegar dipping sauce added a nice tangy contrast. I will definitely be making thes

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