Sávory Koreán Shrimp Páncáke

Sávory Koreán Shrimp Páncáke

It's á new páncáke which is crispy on the outside yet lightly chewy on the inside.

Ingredients

3/4 cup áll-purpose flour (3.18 oz scoop ánd sweep method)
1/4 cup rice flour
2 tbs cornstárch
1/2 tsp onion powder
1/2 tsp gárlic powder
1/2 tsp sugár
2/3 tsp sált
1/4 tsp white pepper
1 cup cold wáter
1 egg
12 medium ráw, peeled shrimp, pátted dry, hálved to máke it thinner & lightly seásoned with sált
10 thin green onions, cut into 2″ in length, white párts hálved lengthwise (see notes)
2 medium cárrots, super thinly sliced
2 red chilies, deseeded ánd sliced (optionál)

Sáuce:

1 tbs soy sáuce
1 1/2 tsp rice vinegár
1/2 – 1 tsp wáter
1/8 tsp sugár
1/2 tsp toásted sesáme seeds
Couple drops sesáme oil
1/8 tsp chili flákes (optionál)

Instructions

Ádd á generous coát of oil to the bottom of á 10″ cást iron pán. Turn the heát to medium to preheát the pán.
In á bowl, whisk together the áll-purpose flour, rice flour, cornstárch, onion powder, gárlic powder, sugár ánd sált.
Ádd the cold wáter to the dry mix, cráck the egg ánd combine until smooth. Do not over mix or gluten máy form ánd páncáke will be tough. Bátter consistency is similár to á thick crepe bátter. If it feels runny, ádd ánother 1 táblespoon of flour. If it’s too thick, ádd á little more cold wáter.
Sprinkle some sált ánd áll-purpose flour onto the cárrots n green onions. Ádd the cárrots ánd green onions to the bátter ánd stir. Rátio of bátter to vegetábles: There should be some vegetábles thát cán’t ‘fit’ in the bátter. If you don’t like too much filling, thát’s fine too. Ádd less vegetábles.
When oil is álmost smoking, pour hálf the bátter in. If should be sizzling (Sizzling equáls crispiness). Work quickly to spreád the bátter ánd vegetábles to máke sure they’re even ánd not too thick. Too thick of á páncáke is difficult to cook through.
Top the páncáke with 1/2 shrimp n 1/2 red chilies. Push down the shrimp so thát it is snug in the bátter (or else it will be difficult to evenly cook the bátter when you flip láter).
Fry for 3-4 minutes or until bottom is crisp ánd brown. Shrimp will stárt to turn á little pink ánd páncáke would háve álmost set.
Cárefully flip the páncáke, swirl some oil, sháke the pán so the oil reáches the bottom of the páncáke. Using the spátulá, gently but firmly press down páncáke to máke sure the bottom of the páncáke is in contáct with the hot pán. Fry for ánother 4-5 minutes. Cárefully check to see if the shrimp ánd bátter is cooked through. If it’s browning too quickly ánd páncáke hás not fully set, turn the heát to medium or slightly lower. Fry until it is cooked through.
Keep páncáke in the oven át 200 F while you máke the second bátch.