Korean shrimp and scallion pancake

Omit shrimp and whisk garlic and sesame into batter to make vegetarian

Serves 2

  1. 105g flour
  2. 21g cornstarch
  3. 1/4tsp salt
  4. 5 cloves garlic
  5. 2 eggs
  6. 2/3 cup ice water
  7. 2tb oil
  8. 6 scallions, sliced lengthwise
  9. 7oz shrimp
  10. 1 chili, sliced
  11. 1tsp sesame seeds, toasted
  12. 2-1/2tsp sesame oil
  13. 2tb soy sauce
  14. 1tsp rice vinegar
  • Mix 1-3, 2 cloves garlic and 1 egg. Whisk in water until consistency resembles heavy cream; some water may remain.
  • Heat oil in a 8in or 9in pan and pour in 2/3 of batter. Smooth surface, lay down scallions and add 9-11, 2tsp sesame oil and remaining garlic. Whisk remaining egg in remaining batter and drizzle over top. Cook for 3-4 minutes, flip, and cook another 3-4 minutes. Whisk remaining ingredients together and serve.

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