Korean
15 minutes
Rated 5.0 stars by 1 users
Korean Shrimp Pancake with Ginger Sesame Tamari Sauce
When our friend Gwyneth Paltrow posted a Seatopia shrimp pancake dish using Seatopia shrimp and raving about the importance of lab testing seafood for Mercury and Microplastics we had no choice but to try to recreate a version of this recipe. Join us as we learn how to make this savory shrimp pancake with red peppers, scallions, and zucchini, and served with a ginger sesame tamari dipping sauce.
Ingredients
-
1 Cup of Certified-Clean Seatopia Shrimp
-
2 tablespoons organic extra virgin olive oil
-
Salt to taste (microplastic-free salt)
-
1/2 cup red peppers
-
1 tablespoon baking powder
-
1/2 cup scallions
-
1/2 cup zucchini
-
2 cup all-purpose flour
- 1 egg
- 1/2 cup cold water
- 2 tablespoons sesame oil
-
2 ½ cups Bone broth
-
2 tablespoons tamari
-
1 tablespoon sesame oil
-
1 teaspoon fresh ginger, grated
-
1 teaspoon sesame seeds
Ginger Sesame Tamari Sauce
Directions
-
1.Chop the shrimp, red peppers, scallions, and zucchini into small pieces.
-
2.In a bowl, mix 2 cups of flour, 1 egg, 2 ½ cups of bone broth and 1/2 cup of cold water until smooth. Add the vegetables to the batter and mix well.
-
3.Heat a non-stick pan over medium heat. Add 1 tablespoon of sesame oil and 1 tablespoon of olive oil to the pan. Sear the shrimp
-
4.Pour the batter into the pan, spreading it out to form a pancake. Cook for about 3-4 minutes until golden brown and crispy. Flip it, and repeat.
-
5.In a small bowl, mix 2 tablespoons of tamari, 1 tablespoon of sesame oil, 1 teaspoon of grated fresh ginger, and 1 teaspoon of sesame seeds. Serve
Share:
Seafood 101: How to make a Pan Sauce - White Wine sauce w/ seared white fish
Basted Turbot With Brown Rice and Cream Sauce