Does anyone have a recipe for spring onions pancakes?!
Does anyone have a recipe for spring onions pancakes?
Long thin green vegetable
Answers:
Hi there I believe another name for scallion is a spring onion.
Definition: [SKAL-yuhn] The name "scallion" is applied to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions), young leeks and sometimes the tops of young shallots. In each case the vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. True scallions are generally identified by the fact that the sides of the base are straight, whereas the others are usually slightly curved, showing the beginnings of a bulb. All can be used interchangeably although true scallions have a milder flavor than immature onions. Scallions are available year-round but are at their peak during spring and summer. Choose those with crisp, bright green tops and a firm white base. Midsized scallions with long white stems are the best. Store, wrapped in a plastic bag, in the vegetable crisper section of the refrigerator for up to 5 days. Scallions can be cooked whole as a vegetable much as you would a leek. They can also be chopped and used in salads, soups and a multitude of other dishes for flavor.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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Anyway enough about the history here's your recipes!! :o)
Korean Green Onion and Shrimp Pancakes Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
Episode: Best of Queens
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 large pancakes, 8 to 10 appetizer servings
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For the sauce:
2 teaspoons soy sauce
2 tablespoons vinegar
1 teaspoon sugar
1/4 teaspoon crushed red pepper
2 teaspoons lightly toasted sesame seeds
For the pancakes:
2 cups all-purpose flour
1 1/2 cups water
2 eggs
1/2 pound finely chopped shrimp
3 ounces green onions, trimmed, quartered lengthwise, and cut into 2-inch lengths
1 small zucchini, cut into fine julienne
1 small carrot, cut into fine julienne
2 teaspoons minced garlic
1/2 teaspoon salt
8 teaspoons vegetable oil
Chives, for garnish, optional
Make the sauce by combining the soy sauce, vinegar, sugar, crushed red pepper and sesame seeds in a small bowl, stirring until the sugar is dissolved. Set aside while you make the pancakes.
In a mixing bowl, combine the flour, water, and eggs and mix gently until just combined. Add the shrimp, green onions zucchini, carrot, garlic, and salt and fold together briefly just to combine.
Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2 teaspoons of the vegetable oil. Add 1/4 of the pancake batter and use a spoon to spread into a 6 to 8-inch circle, trying to get the filling ingredients as evenly spread out as possible. Cook until the pancake about 4 minutes. Once the pancake has begun to set and is golden brown on the bottom, flip the pancake to the other side, pressing with a spatula to compress ingredients. Cook until golden brown on the second side, about 2 minutes longer, transfer to a warm plate and cover loosely with foil to keep warm while you prepare the remaining pancakes.
Once all of the pancakes have been cooked, cut into wedges and serve warm, sprinkled with the chives and with the dipping sauce in small bowls for dipping.
~~~~~~~~~~~~~Or U could try ~~~~~~~~~~
Wasabi Crab on Green Onion Pancakes Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Asian Hot & Spicy
Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Yield: 20 pieces
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2 (6-ounce) cans lump crabmeat, drained
4 tablespoons wasabi mayonnaise
1/2 teaspoon lemon juice
1/2 teaspoon low-sodium soy sauce
1 teaspoon finely chopped fresh chives
For Green Onion Pancakes:
4 flour tortillas
1 large egg, lightly beaten
2 tablespoons green onions, thinly sliced
2 tablespoons chopped chives, for garnish
2 tablespoons prepared wasabi, for garnish
In a medium bowl, combine the crabmeat, wasabi mayonnaise, lemon juice, soy sauce, and chives. Cover with plastic wrap and refrigerate for 1 hour.
For the Green Onion Pancakes: Using a pastry brush, lightly coat 1 side of each tortilla with the beaten egg. Sprinkle each of 2 tortillas, egg sides facing up, with 1 tablespoon sliced green onions. Take remaining 2 tortillas, egg sides facing down, and place on top of green onion sprinkled tortillas. Press firmly together.
With a 2-inch round cutter (or empty tomato paste can with top and bottom removed), carefully cut 8 to 10 rounds from each tortilla sandwich. Place green onion pancakes in a dry, nonstick skillet over medium heat. Toast pancakes until golden brown on each side. Remove to a plate and set aside.
To serve, spoon a small amount of crab mixture on top of each pancake. Garnish with chopped chives or a very small amount of prepared wasabi.
**I'm going to try them both 4 a twist @ my next get-together.
Happy dishes 2 U!! :o)
Source(s):
http://web.foodnetwork.com/food/web/ency...
http://www.foodnetwork.com/food/recipes/...
http://www.foodnetwork.com/food/recipes/...
GROSS!
spring onion pancakes?
really?
i gotta see this recipe
it sounds weird
i have one for pancakes and peas
Here use this one and just substitute your chopped green onions for the onion in the recipe or even just add them in to it:
MAMA'S POTATO PANCAKES
3/4 c. bread crumbs (dry)
2 1/2 c. potatoes (grated)
1 sm. onion (grated) or 1 tsp. onion powder
1 egg (beaten)
1/2 tsp. salt
1/2 sage
1 tsp. baking powder
dash of pepper
Mix all ingredients until well blended. Drop batter by tablespoonfuls onto hot, greased skillet. Spread the batter and brown pancakes on both sides. Serve hot with butter. Makes 10 pancakes.
Hint: Using bread crumbs instead of flour makes the pancakes lighter and they brown quicker.
http://www.recipezaar.com/110105...
this one is fried
http://chinesefood.about.com/od/breakfas...
this one is scalion
hope this will help.