Shrimp And Green Onion Mini Pancakes Recipes

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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

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.

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

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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