Saturday, May 8, 2010
Shrimp & Scallion Pancakes
For some reason, it seems that many things can be improved when made in pancake form. Maybe it has something to do with sizzling batter in a large pan of grease. Whatever the reason, you’re about to learn how to make some delicious discs full of shrimp and scallions. Whether you call them pancakes, omelets, or frittatas, I assure you this recipe will taste the same regardless of its name.
½ pound of medium shrimp, peeled (devein optional)
1 stalk of scallion, chopped
1 teaspoon of salt
1. In a large bowl, beat the eggs, salt and scallions. Add shrimp and mix until even.
2. In a large, heavy-bottom skillet, heat a liberal amount of vegetable oil (enough to cover the bottom of the pan). Test the heat of the oil by adding a few drops of the egg. The oil should sizzle immediately upon contact.
3. Using a ¼-cup measuring cup, ladle in the batter similar if making pancakes. You should be able to make about 3 at a time. Make sure about 3 shrimps are in each ladle. Once added to the oil, flatten out the shrimp into a single layer immediately, before the egg mixture sets. Cook for 2-3 minutes on each side. Serve with rice and soy sauce for dipping.