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For some reason, it seems that many things can be improved when made in pancake form. Maybe it has something to do with sizzling batter in a large pan of grease. Whatever the reason, you're about to learn how to make some delicious discs full of shrimp and scallions.
Simple Shrimp & Scallion Pancakes 3 eggs½ pound of medium shrimp, peeled (de-vein-optional)1 stalk of scallion, chopped1 teaspoon of salt
1. In a large bowl, beat the eggs, salt and scallions. Add shrimp and mix until even.
2. In a large, heavy-bottom skillet, heat a liberal amount of vegetable oil (enough to cover the bottom of the pan). Test the heat of the oil by adding a few drops of the egg. The oil should sizzle immediately upon contact.
3. Using a ¼-cup measuring cup, ladle in the batter like you would if making pancakes. You should be able to make about three at a time. Make sure about three shrimp are in each ladle. Once added to the oil, flatten out the shrimp into a single layer immediately, before the egg mixture sets. Cook for 2-3 minutes on each side. Serve with rice and soy sauce for dipping.
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