Food Network: Korean Green Onion and Shrimp Pancakes

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Korean Green Onion and Shrimp Pancakes
Recipe courtesy Emeril Lagasse, 2006

Ingredients
For the sauce:
2 teaspoons soy sauce
2 tablespoons vinegar
1 teaspoon sugar
1/4 teaspoon crushed red pepper
2 teaspoons lightly toasted sesame seeds

For the pancakes:
2 cups all-purpose flour
1 1/2 cups water
2 eggs

1/2 pound finely chopped shrimp
3 ounces green onions, trimmed, quartered lengthwise, and cut into 2-inch
lengths
1 small zucchini, cut into fine julienne
1 small carrot, cut into fine julienne
2 teaspoons minced garlic
1/2 teaspoon salt
8 teaspoons vegetable oil
Chives, for garnish, optional

Instructions
Make the sauce by combining the soy sauce, vinegar,
sugar, crushed red pepper and sesame seeds in a small bowl, stirring until the
sugar is dissolved. Set aside while you make the pancakes.

In a mixing bowl, combine the flour, water, and eggs and mix gently until just
combined. Add the shrimp, green onions zucchini, carrot, garlic, and salt and fold
together briefly just to combine.

Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2
teaspoons of the vegetable oil. Add 1/4 of the pancake batter and use a spoon to
spread into a 6 to 8-inch circle, trying to get the filling ingredients as evenly
spread out as possible. Cook until the pancake about 4 minutes. Once the pancake
has begun to set and is golden brown on the bottom, flip the pancake to the other
side, pressing with a spatula to compress ingredients. Cook until golden brown on
the second side, about 2 minutes longer, transfer to a warm plate and cover
loosely with foil to keep warm while you prepare the remaining pancakes.

Once all of the pancakes have been cooked, cut into wedges and serve warm,
sprinkled with the chives and with the dipping sauce in small bowls for
dipping.