Shrimp and Scallion Pancake
A savory skillet pancake packed with shrimp, scallions, and red pepper, browned until crisp at the edges and tender in the center.
Prep 15 min · Cook 8 min · Total 23 min · Makes 2 pancakes
Ingredients
- 2 garlic cloves, minced
- 3/4 teaspoon salt
- 3/4 cup water
- 2 eggs, beaten
- 1 tablespoon sesame oil
- 3/4 cup all-purpose flour
- 1 bunch scallions, green parts thinly sliced, white parts discarded
- 1/2 red bell pepper, stemmed, seeded, and thinly sliced
- 1/2 pound medium shrimp, peeled and halved lengthwise
- 1/4 canola oil
Directions
- In a large bowl, whisk the garlic, salt, water, eggs, and sesame oil until combined. Add the flour and keep whisking until the batter is smooth, then gently fold in the scallions, bell pepper, and shrimp.
- Set a large nonstick skillet over medium-high heat and pour in half of the canola oil. Once the oil is hot, add half of the batter and use a spatula to nudge it into an even layer across the pan. Cook the pancake for 2 minutes on each side, until well browned, then transfer it to paper towel to drain. Use the remaining oil and batter to make the second pancake the same way.