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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)”
READY IN:
40mins
SERVES:
12
YIELD:
4 Pancakes
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Dipping sauce: combine soy sauce, cilantro 1 chopped green onion, vinegar, sugar & sesame seeds. Leave at room temp or refrigerate.
  2. Pancakes: Beat 1 egg and 2 egg whites together with a fork.
  3. Whisk in the flour, 1 tbsp oil, and water.
  4. Batter should be smooth and medium thick.
  5. Let the batter rest for 20 minutes.
  6. Cooking the Pancakes:
  7. Beat remaining eggs & egg whites.
  8. Heat 1 tsp oil in a skillet or a large non stick griddle, medium-low heat.
  9. Pour out approx 1/2 cup batter (6-8" circle).
  10. Lay 1 fourth of the shrimp on top of the pancake along with 1/4 of the green onions, carrots, zucchini, & chives.
  11. 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.
  12. 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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