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Scallion and Shrimp Korean Pancakes

These savory pancakes come together quickly for a light dinner. You can substitute cooked pork for a heartier twist.

Quick Facts

Prep Time: 35 minutes
Yield: 6 to 8 (5-inch) pancakes

Ingredients

Spicy Dipping Sauce

  • 1/3 cup soy OR tamari sauce
  • 1/3 cup rice wine vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon red crushed pepper

Pancakes

  • 3/4 cup + 2 tablespoons all-purpose flour
  • 2 tablespoons Argo® Corn Starch
  • 1 teaspoon salt
  • 1/2 teaspoon red crushed pepper
  • 1-1/4 cups very cold water
  • 1/2 cup minced, cooked shrimp
  • 1/2 cup finely chopped scallions
  • About 1 tablespoon Mazola® Corn Oil
  • 1 egg, beaten

Directions

  1. Stir together Spicy Dipping Sauce ingredients in a small bowl; set aside.
  2. Whisk flour, corn starch, salt and red pepper together. Make a well in the center and add water; whisk until batter is blended (may still have small lumps). Fold in shrimp and scallions.
  3. Heat large, nonstick skillet over medium-high heat until very hot. Lightly brush skillet with very small amount of oil.
  4. For each pancake, ladle scant 1/3 cup batter into skillet. Tilt skillet to spread batter.  Drizzle with about 1 teaspoon of the beaten egg. Cook 2 to 3 minutes or until edges appear set; turn pancake and press with spatula. This will help to crisp and brown the bottom. Cook an additional 2 to 3 minutes until lightly browned. Repeat with remaining pancakes.
  5. Serve with a drizzle of Spicy Dipping Sauce.