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.
Toasted sesame seeds
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.
Chef Devin Levine CEC