Shrimp-Scallion Pancakes

By cserumga

Ingredients

• 2 cups flour
• 1/2 teaspoon salt
• 1/4 cup plus 1 tsp toasted sesame oil
• 1 cup thinly sliced scallion greens (from 1 bunch)
• 6 ounces thawed frozen cooked shrimp, patted dry and finely chopped
• 1/2 cup plus 1 tbsp vegetable oil
• 2 tablespoons tamari
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon sugar
• 1 head boston lettuce
• 1 carrot, shredded

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

In a small saucepan, boil 1 cup water. In a large bowl, combine the flour and salt. Stirring, slowly pour in 3/4 cup of the boiling water until just incorporated. Knead briefly until a dough forms, adding more water in very small increments if needed. Transfer to a floured work surface and knead for 1 minute more. Return to the bowl; cover with a damp cloth.

In a skillet, heat 3 tbsp. vegetable oil over medium-high heat. Fry the pancakes 1 at a time, turning once, until golden, 5 minutes. Add more vegetable oil to the skillet as needed. Transfer the pancakes to paper towels to drain. Cut each one into 8 wedges.

In a small bowl, combine the tamari, vinegar, sugar and 1 1/2 tbsp. water. In a medium bowl, toss the lettuce and carrot with the remaining 1 tbsp. vegetable oil and 1 tsp. sesame oil, and 1 tbsp. of the tamari mixture. Serve the pancakes with the salad and the remaining sauce for dipping.