Video: Shrimp and Scallion Pancakes

Onward with the book publicity stuff! I really hope you enjoy this recipe, which is a current favorite of mine and which is featured in one of the later chapters. Bonus: Teddy loves it too!

Korean-Style Shrimp and Scallion Pancakes via Bon Appétempt
Makes 8 to 10 pancakes

For the pancakes:

1 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon grapeseed oil or another neutral oil, plus more for the pan
1 bunch scallions, dark and pale green parts only, cut into 3-inch pieces
1 pound peeled shrimp, chopped into 1-inch pieces (depending on the exact size of the shrimp, each one is chopped into 2 or 3 pieces)
1 small jalapeño, sliced into very thin rounds

For the dipping sauce:
2 tablespoons rice vinegar
3 tablespoons soy sauce
A few pinches of Korean red pepper (or Italian crushed red pepper)

To make the pancakes:

In a large bowl, mix the flour, eggs, and oil with 1 cup water until a smooth batter is formed. Stir in the scallions and shrimp. Let the mixture rest for 30 minutes to 1 hour.

Place a large cast-iron skillet over medium-high heat and thinly coat the bottom with oil. Once the oil is hot and lightly smoking, use a slotted spoon to scoop out as many 4-inch-in-diameter pancakes as you can. (The slotted spoon is important here, as you want just enough batter to hold the pancake together.)

With the bottom side of the pancakes cooking, use a fork (to protect your fingers) to lay one or two of the jalapeño rounds on top of each pancake. (You may not end up using the entire jalapeño.)

Cook until the bottom is browned, about 3 minutes, then flip and cook for another 3 minutes, occasionally pressing down on each pancake with the spatula, which helps to make sure you don’t get any pancakes with uncooked batter in the middle.

Repeat with the remaining batter, adding additional oil halfway through if needed. (You may want to place the finished pancakes in an ovenproof dish and throw them in a 275°F oven just to keep them warm.)

To make the dipping sauce: 

In a small bowl, mix together the vinegar, soy sauce, and red pepper. Serve the dipping sauce alongside the pancakes.