How do you make really good scallion pankakes?!
How do you make really good scallion pankakes?
i made them before but they were really hard to make and does anyone know a easy recipe because i had to keep rolling and rolling
Answers:
SCALLION PANCAKES
2/3 cup flour
1/4 cup warm water
3-4 minced scallions
1/4 teaspoon onion powder
sesame oil
salt
Combine flour, water, and onion powder to make a dough, and knead for 5 minutes or until smooth.
Cover dough with an inverted bowl or damp towel and allow to rest for 45 min to an hour. Divide into 6 pieces and roll each into a 4 inch ball.
Spread each with a thin coating of oil and sprinkle with the minced scallions and salt. Flatten and roll up jelly roll style. Stretch and pull lightly on both ends to form ropes. Coil ropes around rolls and tuck ends under. Place in oil for 20 minutes. (May be stored in refrigerator up to 2 days.)
Drain on paper toweling. Roll into flattened pancakes. Saute in a skillet, browning slowly on both sides, adding oil as needed. Cut into wedges to serve.
I've done these before, there're some work but they are worth it.
Shrimp and Green Onion Pancakes with Cilantro and Lime Crema Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: Tapas Tasting
http://www.foodnetwork.com/food/recipes/...
3/4 cup flour
1/2 cup chickpea flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons olive oil, plus additional olive oil for frying
3/4 cup green onions, shaved
2 tablespoons chopped parsley
Essence, recipe follows
1/2 pound shrimp, peeled, deviened and finely chopped
1 1/2 cups milk
Cilantro and Lime Crema, recipe follows
Into a large mixing bowl, sift the flour, chickpea flour, baking powder, salt, and pepper.
In a saute pan set on a medium-high heat, add the olive oil and saute the green onions until soft, about 2 minutes. Add the green onions, parsley, Essence, and the shrimp to the dry ingredients. Slowly add the milk and stir to make a batter. Cover and let rest for 1 1/2 hours.
In a large saute pan set over a medium-high heat, add enough oil to coat the bottom of the pan. Spoon 2 tablespoons of batter into the pan and cook until bubbles form, about 2 minutes. Turn and cook until golden brown, about 2 minutes on the second side. Drain on paper towels and repeat with the remaining batter. Serve hot with Cilantro and Lime Crema.
Cilantro and Lime Crema:
3/4 cup sour cream
1/4 cup chopped cilantro
1 tablespoon lime juice
1 teaspoon Essence, recipe follows
1/4 teaspoon salt
In a mixing bowl, combine all the ingredients and stir well to blend.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Scallion Pancakes
1 large egg
1 tablespoon toasted sesame oil
4 flour tortillas
1/2 cup scallions, finely chopped
2 tablespoons fresh cilantro
2 tablespoons vegetable oil, for frying
Dipping sauce
4 tablespoons soy sauce
2 tablespoons rice vinegar
1/4 tablespoon sesame oil
1 dash Tabasco sauce
1/2 tablespoon sesame seeds
# In a small bowl, whisk together the egg and the sesame oil.
# Put the tortillas on a flat surface and brush one side liberally with the egg-oil mixture.
# In a small bowl, mix the scallions and the cilantro.
# Divide the mixture between two tortillas, spread even but leave 1 inch border.
# Pour reminder of the mixture on the scallions, but make sure you don't overdo it and it doesn't flood.
# Top the filled tortillas with the remaining ones, brushed side down and press edges to seal. You might need to do this while frying too.
# Heat the oil in a pan, add one pancake and cook until crispy and golden brown, about 2-3 minutes per side. Transfer to a plate and repeat with the other tortilla.
# Cut pancake into six wedges and serve with a dipping sauce.