Spelt Korean Shrimp Pancakes

Savory pancakes are a Korean favorite. They are almost infinitely adaptable. Leftover cooked meat, odds and ends of seafood and vegetables, almost anything can wind up in them. These spelt Korean shrimp pancakes are a delicious mix of shrimp and vegetables. Gochugaru, the red pepper powder that is an essential flavor in Korean cooking, brings them to vibrant life.

Spelt Korean Shrimp Pancakes

Spelt Korean Shrimp Pancakes Prep Time: 1 hour twenty minutes
10 minutes
Makes: 2 servings

Ingredients:

For the Pancakes

  • 2 large eggs
  • 1 1/2 cups cold water
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon gochugaru (Korean red pepper powder)
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups white spelt flour
  • 1/2 pound uncooked shrimp, peeled, deveined, cut into 1/3-inch pieces
  • 1 medium onion, halved, very thinly sliced
  • 8 green onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips
  • 1 medium carrot, peeled, cut into 3- to 4-inch-long matchstick-size strips
  • 4 tablespoons vegetable oil, divided

For the Sauce

  • 1/2 cup soy sauce
  • 2 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Asian sesame oil
  • 1 teaspoon gochugaru (Korean red pepper powder)

Instructions:

Pancakes

  • Whisk eggs in medium bowl to blend.
  • Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper.
  • Add white spelt flour; whisk until smooth.
  • Mix in shrimp, all onions, and carrot.
  • Let batter stand 1 hour at room temperature.

Sauce

  • Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.

Cooking

  1. Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat.
  2. Add 1 cup pancake batter to each, spreading to edges of skillet.
  3. Cook until edges are firm and bottom is golden brown, about 4 minutes.
  4. Using spatula, turn pancakes over.
  5. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft).
  6. Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side.
  7. Slide pancakes out onto cutting board.
  8. Repeat with remaining oil and batter, forming 2 more pancakes.
  9. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

Adapted from http://www.bonappetit.com/recipe/shrimp-and-green-onion-pancakes