Kimchi Pancakes with Shrimp
Servings: 12 -16 (4-inch) Pancakes
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
- 1 large egg lightly beaten
- 1 cup kimchi 8 ounces, 225g coarsely chopped
- 3 scallions cut into 1/2-inch pieces
- 8 ounces 225g raw shrimp, peeled, de-veined and roughly chopped into 1/4 inch pieces
- 1/2 teaspoon 3g coarse kosher salt
- Peanut grapeseed or other neutral oil for frying
For the dipping sauce:
- 3 tablespoons 45ml soy sauce
- 3 tablespoons 45ml rice wine vinegar
- 1 teaspoon 5ml toasted sesame oil
- 1 teaspoon 5ml sugar or honey
- 1 teaspoon 2.5g toasted sesame seeds
Optional garnishes:
- Scallion greens finely chopped
- Quick pickled radishes
Instructions
- In a large bowl, combine the flour, rice flour, water, kimchi juice and egg, and mix lightly. The mixture should be the consistency of slightly lump pancake batter. Stir in the kimchi, scallions, shrimp, and salt. Add a little more water if needed. Let sit while you make the dipping sauce.
- For the dipping sauce: Add all ingredients to a bowl and mix well.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. When hot, place 1/4 cup of batter into the skillet and spread it out to roughly a 4-inch circle. You may have room to cook 2 to 3 pancakes at a time but don’t crowd pan (alternately, you can make 1 large 8-inch pancake). Cook until the edges turn golden and crispy, 2 to 4 minutes. Flip it over, add a little bit more oil around the pancake, if needed, and cook for about another 2 to 3 minutes until cooked through. Repeat with the remaining batter, adding oil as needed.
- Keep the cooked pancakes in a 250ºF oven, in a single layer on a baking sheet until ready to serve. Serve whole or cut into wedges with dipping sauce and quick pickled radishes, if desired.
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