2000s Recipes + Menus

Shrimp and Scallion Pancakes

Serves8 (first course)
  • Active time:45 min
  • Start to finish:45 min
March 2009
Dotted with bits of vegetables and seafood or meat, savory pancakes are both a popular side dish on the Korean dinner table and a beloved street-food snack. To make them more elegant, we’ve kept these crisp, colorful pancakes on the small side so they can be easily picked up with chopsticks and eaten in a few bites.

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  • 2 garlic cloves
  • 3/4 cup water
  • 2 large eggs, beaten
  • 1 tablespoon Asian sesame oil
  • 3/4 cup all-purpose flour
  • 1 bunch scallions, cut into thin matchsticks
  • 1/2 red bell pepper, cut into thin matchsticks
  • 1/2 lb medium shrimp, peeled and halved lengthwise
  • 1/4 cup vegetable oil, divided
  • Preheat oven to 200ºF. Set a rack in a 4-sided sheet pan and put in oven.
  • Mince and mash garlic with 3/4 tsp salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
  • Heat 1 Tbsp oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 Tbsp each, with some vegetables and 1 or 2 pieces shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.
Cooks’ Note: Pancakes can be kept warm up to 1 hour.
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