Korean Shrimp & Scallion Pancakes

This week we are rejoined by BOK and Cox Business Center Executive Chef Devin Levine. We've got something a little different today as we make Korean Shrimp & Scallion Pancakes.

Ingredients

1. 1 cup flour
2. 1 cup cornstarch
3. 1 tsp baking powder
4. 2 eggs (beaten)
5. 1 ½  cups club soda
6. 1 bunch scallions, chopped
7. 1 tsp salt
8. 1 tsp sugar
9. 1 tsp garlic, minced
10. 1# shrimp, peeled, deveined & cooked
11. 3-4 tablespoons oil (for cooking)

Dipping Sauce:

1. ¼ cup water
2. 1 tsp minced fresh ginger
3. ¼ cup rice vinegar
4. ¼ cup soy sauce
5. 1 tabl gochugaru (Korean red chili flakes) or sriracha
6. 1 tabl sugar
7. 2 garlic cloves, minced
8. 2 tabl toasted sesame oil

Toasted sesame seeds

Method:

Mix all ingredients for pancakes except shrimp and oil; whisk till smooth, add more club soda if too thick. Heat oil in large non-stick skillet; ladle mixture to make 4-5 inch pancakes; add a few shrimp to each cake. When starting to bubble slightly and browning around the edges, turn cake and finish cooking on the other side. Make 3-4 pancakes per order.

Mix all ingredients for dipping sauce in separate bowl.Plate pancakes and either serve sauce as a dipping sauce or drizzle over cakes. Garnish with additional chopped scallions and toasted sesame seeds.

Bon Appetit,

Chef Devin Levine CEC