✢ Ingredients :
▸ Sauce
- ½ cup mayonnaise
- 2 tablespoons soy sauce
- 2 teaspoons Sriracha, or to taste
▸ Pancakes
- 5 large eggs
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sea salt
- 1/3 cup all-purpose flour
- 2 cups finely shredded cabbage
- 1 bunch scallions, trimmed and chopped
- ¾ cup raw baby shrimp or chopped larger shrimp
- Canola oil for frying
- 1 to 2 tablespoons sesame seeds, toasted
- Bonito flakes (optional)
✢ Preparation Steps :
1. To make the sauce: Whisk the ingredients together and voilà, your sauce. Set aside.
2. To make the pancakes: Heat the oven to 200°F.
3. In a large bowl, whisk the eggs with the soy sauce, sesame oil, and sea salt. Gradually add the flour, whisking until incorporated. Fold in the cabbage, scallions, and shrimp.
4. Warm a couple of glugs of canola oil in a large skillet (you want a thin film of oil) over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular pancakes; I usually make them about the size of a saucer. Cook for about 3 minutes on each side, or until golden brown. Keep covered in the oven while you make the rest.
5. Scatter the sesame seeds and/or bonito flakes on top of the pancakes and serve with the dipping sauce and a cold pilsner.
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