These savory little pancakes with tender morsels of shrimp, thin ribbons of cabbage and scallion rings through out, originated in Japan. The creator of this recipe won the contest for 'Best Street Food' last year on Food52.com when she replicated the dish she ate in Kyoto ten years earlier. It's a winner for me, thanks Midge.
This recipe makes a dozen 4-5" pancakes.
1/2 cup mayonnaise(I use Veganaise)
2 tablespoons soy sauce
2 teaspoons sriracha, more or less to taste
5 large eggs
1 teaspoon soy sauce
1 teaspoons sesame oil
1 teaspoon sea salt
1/3 cup all purpose flour
2 cups cabbage, shredded with a mandoline or finely chopped
1 bunch scallions, trimmed and chopped
3/4 cup chopped shrimp
canola oil for frying
1-2 tablespoon toasted sesame seeds
bonito flakes (optional)
Whisk the sauce ingredients together and set aside while you make the pancakes.
- In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
- Warm two tablespoons of canola oil in a skillet over medium-high heat until glistening. Ladle the batter onto the skillet as you would for regular pancakes. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce.
Notes: I added more shrimp and 1 tsp of smoked Spanish paprika. They were really good. What a tasty and unusual appetizer for a gathering if made in smaller half size cakes.
Fresh broccoli tossed with homemade rosemary-garlic oil, then roasted on the grill until slightly charred. This is my favorite summer vegetable..quick and healthy.