Best 2 Shrimp And Green Onion Pancakes Recipes

**Shrimp and Green Onion Pancakes: A Delightful Fusion of Flavors and Textures**

Indulge in the tantalizing blend of shrimp and green onions, wrapped in a crispy golden pancake, with our curated collection of delectable recipes. These culinary creations offer a symphony of flavors and textures that will delight your palate. From classic Taiwanese pancakes to modern fusion variations, our recipes cater to diverse culinary preferences.

Embark on a culinary journey with our traditional Taiwanese shrimp and green onion pancake recipe, which captures the essence of this beloved street food. If you seek a healthier alternative, our baked shrimp and green onion pancakes offer a delightful twist with a reduced oil content.

For those who appreciate a touch of spice, our Szechuan shrimp and green onion pancakes tantalize the taste buds with a vibrant blend of chili oil and fragrant spices. And if you desire a vegetarian option, our green onion pancakes without shrimp provide a satisfying and flavorful experience.

No matter your dietary preferences or culinary inclinations, our selection of shrimp and green onion pancake recipes guarantees a delectable adventure. Prepare to be captivated by these culinary gems, whether you're a seasoned chef or an enthusiastic home cook.

Let's cook with our recipes!

SHRIMP AND GREEN ONION PANCAKES

Shrimp and Green Onion Pancakes image

These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.

Provided by Jamie Purviance

Categories Egg Side Low Cal Dinner Shrimp Hot Pepper Pan-Fry Soy Sauce Green Onion/Scallion Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 18

Ingredients

Pancakes:
2 large eggs
1 1/2 cups cold water
1/2 teaspoon coarse kosher salt
1/2 teaspoon gochu garu (Korean red pepper powder)* or 1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 1/2 cups all purpose flour
1/2 pound uncooked shrimp, peeled, deveined, cut into 1/3-inch pieces
1 medium onion, halved, very thinly sliced
8 green onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips
1 medium carrot, peeled, cut into 3-to 4-inch-long matchstick-size strips
Sauce:
1/2 cup reduced-sodium soy sauce
2 tablespoons water
2 tablespoons fresh lemon juice
2 teaspoons Asian sesame oil
1 teaspoon gochu garu (Korean red pepper powder)* or 1/4 teaspoon cayenne pepper
4 tablespoons vegetable oil, divided

Steps:

For pancakes:
Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.
For sauce:
Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.
Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

SHRIMP AND GREEN ONION MINI-PANCAKES

Shrimp and Green Onion Mini-Pancakes image

From Canadian Living - January 2010 This is a perfect appy, quick and easy, and a little bit different!

Provided by Barefoot Beachcomber

Categories < 30 Mins

Time 16m

Yield 48 pancakes

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
2 tablespoons cornstarch
2 cups ice water
1/2 teaspoon salt
2 eggs
2 cups medium raw shrimp, peeled and chopped
4 green onions, chopped
2 jalapeno peppers, seeded and thinly sliced
3 tablespoons vegetable oil
1/4 cup soy sauce
4 teaspoons rice vinegar
2 teaspoons sesame oil
2 garlic cloves, minced

Steps:

In a large bowl, whisk together flour, cornstarch and salt; stir in 2 cups ice water until smooth. Beat in eggs just until blended. Stir in shrimp, onions and hot peppers.
In a cast iron or non stick skillet, heat 1 T. of the oil at a time over medium heat. Drop in batter, 1 T. per pancake, and cook, turning once, until top is set and bottom is golden, about 6 minutes. Serve hot or at room termperature with sauce.
Garlic Soy Sauce: In a small bowl, stir together soy sauce, vinegar, oil and garlic; set aside to serve with pancakes.

Tips:

To make the shrimp and green onion pancakes extra crispy, cook them over medium-high heat and flip them frequently.
If you don't have a large nonstick skillet, you can cook the pancakes in batches in a smaller skillet.
Be careful not to overcrowd the skillet when cooking the pancakes, or they will not cook evenly.
Serve the pancakes immediately with your favorite dipping sauce, such as soy sauce, sweet and sour sauce, or chili sauce.
For a vegetarian version of this recipe, omit the shrimp and add extra vegetables, such as shredded cabbage or carrots.

Conclusion:

Shrimp and green onion pancakes are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a main course with rice or noodles. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that your family and friends will love. So next time you're looking for a quick and easy recipe, give these shrimp and green onion pancakes a try!