Korean Shrimp and Scallion Pancakes

• servings: 8 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 garlic cloves

3/4 teaspoon salt

3/4 cup water

2 large eggs, beaten

1 tablespoon sesame oil

3/4 cup flour

1 bunch scallion, cut finely lengthwise, then crosswise

1/2 red bell pepper, cut to match the scallion pieces

1/2 lb medium shrimp, peeled and halved lengthwise

1/4 cup vegetable oil, divided

Directions

Mince and mash garlic with ¾ t salt, then whisk together with water, eggs and sesame oil. Add flour and whisk until smooth. Stir in scallions, bell pepper and shrimp.

Heat 1 T oil in large skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of four (2 tablespoons each being sure to include a piece or two of shrimp and some of the vegetables). Press each down lightly with a large spatula, to flatten and evenly distribute the vegetables and cook until golden and cooked through (3 to 5 minutes), turning once.

Drain on paper towels then transfer to a rack in a very low oven (200 degrees F).

Add oil to the skillet between batches.

Nutrition

• Calories: 166.6
• Total Fat: 10.2
• Saturated Fat: 1.6
• Cholesterol: 82.3
• Sodium: 401.6
• Total Carbohydrate: 11.6
• Dietary Fiber: 1.1
• Total Sugars: 0.9
• Protein: 7.2