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La Belle Cuisine
Chinese-Style Shrimp, Celery and Ginger
Pancakes
with Soy-Ginger Dipping Sauce
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1/2 pound small raw shrimp, peeled,
deveined, halved lengthwise
1 tablespoon minced fresh gingerroot
2 teaspoons soy sauce
1 teaspoon dark sesame oil
1/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup diced celery
1/4 cup minced scallions
1 tablespoon minced fresh gingerroot
1 1/2 teaspoons peanut oil
[plus additional for cooking]
Freshly ground pepper
Soy-Ginger Dipping Sauce (recipe follows)
Thoroughly combine first 4 ingredients [shrimp, 1 tablespoon minced
ginger, soy sauce and sesame oil] in a large bowl. Chill 1 to 4 hours.
Sift flour, baking powder and salt into large bowl. Make well in center
and add eggs. Mix until smooth. Stir in shrimp with marinade, celery,
scallions, 1 tablespoon minced gingerroot and the 1 1/2 teaspoons peanut
oil. Season with pepper.
Heat 1 tablespoon peanut oil on griddle or heavy large skillet over medium
high heat. Ladle batter onto griddle by scant 2 tablespoonfuls. Cook until
bottoms are brown, about 2 minutes. Turn, gently pressing pancakes with
spatula to flatten and cook until second sides are golden brown and
pancakes are cooked through. Transfer to heated platter. Repeat with remaining batter.
Soy-Ginger Dipping Sauce
In a small bowl, mix together:
1/4 cup soy sauce
1/4 cup minced scallions
1 tablespoon balsamic or rice vinegar
1 teaspoon dark sesame oil
1 teaspoon minced fresh gingerroot.
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