Crispy Kimchi Pancakes With Shrimp Recipe

Name: Crispy Kimchi Pancakes With Shrimp Recipe
Ingredients: 1 cup (125g) all-purpose flour; 1/2 cup (65g) rice flour; 1 1/2 cups (350ml) ice cold water, plus more as needed; 1/4 cup (60ml) kimchi brine plus 1 cup drained kimchi (8 ounces, 225g), coarsely chopped; 1 large egg, lightly beaten; 3 scallions, white and light green parts only, cut into 1/2-inch lengths, plus more chopped scallions for garnish; 8 ounces (225g) raw shrimp, peeled, de-veined, and roughly chopped into 1/4-inch pieces; 1/2 teaspoon (3g) kosher salt; 3 tablespoons (45ml) soy sauce; 3 tablespoons (45ml) rice vinegar; 1 teaspoon (5ml) toasted sesame oil; 1 teaspoon (4g) sugar or honey; 1 teaspoon (3g) toasted sesame seeds; Peanut, grapeseed, or other neutral oil, for frying; , for serving

15 ingredients

4 steps

Ingredients

1 cup (125g) all-purpose flour
1/2 cup (65g) rice flour
1 1/2 cups (350ml) ice cold water, plus more as needed
1/4 cup (60ml) kimchi brine plus 1 cup drained kimchi (8 ounces, 225g), coarsely chopped
1 large egg, lightly beaten
3 scallions, white and light green parts only, cut into 1/2-inch lengths, plus more chopped scallions for garnish
8 ounces (225g) raw shrimp, peeled, de-veined, and roughly chopped into 1/4-inch pieces
1/2 teaspoon (3g) kosher salt
3 tablespoons (45ml) soy sauce
3 tablespoons (45ml) rice vinegar
1 teaspoon (5ml) toasted sesame oil
1 teaspoon (4g) sugar or honey
1 teaspoon (3g) toasted sesame seeds
Peanut, grapeseed, or other neutral oil, for frying
, for serving

Directions

1

In a large bowl, stir together the all-purpose flour, rice flour, water, kimchi brine, and egg; the mixture should be the consistency of slightly lumpy pancake batter. Stir in the chopped kimchi, scallion segments, shrimp, and salt. Add a little more water if needed. Set batter aside.
2

In a small bowl, stir together soy sauce, rice vinegar, sesame oil, sugar or honey, and sesame seeds. Set dipping sauce aside.
3

Preheat oven to its lowest heat setting. In a large skillet, heat about 1 tablespoon oil over medium-high heat until shimmering. Pour 1/4 cup of batter into the skillet and spread it into a 4-inch circle. Repeat until pan is full but not crowded. (Alternatively, you can make one large 8-inch pancake per batch). Cook until the edges turn golden and crispy, 2 to 4 minutes. Flip pancakes, add a little more oil, if needed, and cook for about another 2 to 3 minutes until cooked through. Repeat with the remaining batter, adding oil as needed.
4

Arrange cooked pancakes in a single layer on a baking sheet and keep in warm oven until ready to serve. Serve whole or cut into wedges, garnished with scallions, and with dipping sauce and quick-pickled radishes on the side.