Scallion Pancake Recipe?!


Question:

Scallion Pancake Recipe?

I had some scallion pancakes a while ago at Ollie's in NYC. Does anyone know that recipe?


Answers:
Pajeon (Korean Scallion and Seafood Pancake)
100 g of small green onions
50 g scallions
1/3 cup clams
1/2 cup oysters
1/2 cup of hard-shelled mussels
4 tablespoons vegetable oil
Ingredients A
1 1/2 cups flour
1/2 cup rice flour
1 egg
2 cups water
Ingredients B
4 tablespoons soy sauce
2 tablespoons vinegar
2 teaspoons red pepper powder
1 tablespoon of finely chopped green onions
1/2 tablespoon of minced garlic
2 teaspoons sesame seeds
2 teaspoons sesame oil
1 teaspoon sugar

1. Trim the small green onions and scallions and cut them into 4-inch lengths. Wash oysters, clams, and hard-shelled mussels in brine (5 cups of water and 1 teaspoon of salt) and drain on a wicker tray.
2. Slice oysters, clams, and hard-shelled mussels.
3. Beat "A" with a whisk into a light batter and mix half the chopped seafood in the batter. "A" can be bought pre-mixed in bags in Korean food stores (just ask them).
4. Place the green onions and scallions parallel in an oiled pan at a low heat and ladle a scoop of the batter onto them.
5. After the patty cooks slightly, sprinkle the sea food and spread a little bit of batter again on the top.
6. Turn the patty and fry until each side becomes appetizingly yellowish brown. Serve the pan-fried green onion and sea food with vinegar soy sauce mixed with "B".
7. You can make this recipe with chives instead of green onions, and omitting the seafood if you like. Try putting your favourite veggies in there.

Source(s):
http://www.recipezaar.com/167120...

I don't know that particular recipe from that restaurant but I make what I call scallion pancakes. It is just boxed cornbread mix. I follow the directions on the box but add an extra egg and thin it out a bit more with milk. I add my sliced scallion and sometimes cheddar cheese. They are good as a side dish. I also like to put them in a bowl and then top with chili. Yum.

This is a great recipe from Ming Tsai for scallion pancakes and dipping sauce...

Makes 4 pancakes

DIPPING SAUCE

1 tablespoon Traditional Spicy Sambal or store-bought sambal
1/4 cup rice wine vinegar
1/4 cup naturally brewed soy sauce

Pancakes

1 tablespoon Asian sesame oil
3 tablespoons extra-virgin olive oil
1 pound Blue Ginger Cracker Dough
2 cups scallions, white and green parts, cut diagonally 1 1/6 inch thick
Kosher salt and freshly ground black pepper to taste
1 tablespoon grapeseed or canola oil

1. To make the dipping sauce, combine the sambal, vinegar, and soy sauce in a small bowl and mix. Set aside.

2. In a small bowl combine the sesame and olive oils and set aside.

3. Flour a work surface and on it roll the dough into a rectangle 1/8 inch thick. Brush the dough with the oil mixture, sprinkle with the scallions, and season with salt and pepper.

4. Starting with one long side nearest you, roll the dough jelly-roll fashion to make a tight log. Cut the log into 4 equal pieces.

5. Roll 1 piece with your palms to make a skinnier log about 12 inch in diameter. Twist each end of the log in opposite directions 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1/4 inch thick. Repeat with the remaining dough to make 3 more pancakes.

6. Heat a large nonstick sauté pan over medium heat. Add the grapeseed oil and swirl to coat the pan. Depending on the pan’s size, add 1 to 2 pancakes and cook until brown and crispy on both sides, turning once, 2 to 3 minutes per side. Cook the remaining pancakes. Slice each pancake into 4 wedges. Serve the pancakes with the dipping sauce.

VARIATION

For a savory pancake addition, mix 2 cups of finely chopped raw shrimp in a bowl with the scallions. Sprinkle the dough evenly with the mixture, and proceed with the recipe, frying the pancakes 3 to 4 minutes per side.

Happy cooking!!!




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