Jon and I got home from a trip, and it’s the second weekend in a row we’ve been out of town. We didn’t even unpack between the two weekends, just used the same bags we’d taken with us on the first trip. It’s so nice to be home and we are completely exhausted. Obviously, dinner is arriving in a bag tonight.
Hot Kitchen in the East Village is our go-to Chinese fix. It’s pretty good Sichuan food and our favorite delivery or go-out Chinese in our neighborhood – and we’ve done extensive takeout research. I just got so hungry writing this that I had to go on Seamless and order before finishing. We are pretty religious about what we order each time – the soup dumplings, scallion pancakes and cold noodles are must-order staples. For nights when we are feeling more ambitious though, these shrimp scallion pancakes are really fun to make at home. Although when Chinese takeout is just a phone call away, it’s hard to resist!
For the Pancakes:
1 1/2 cups flour
1/2 cup warm water
3 tbsp vegetable oil
2 tsp salt
3 ramps, or scallions, thinly sliced
1/2 lb shrimp, deveined and halved
For the Shrimp Marinade:
1/2 cup soy sauce
3 tbsp sesame oil
2 cloves garlic, zested
1 tsp red pepper flakes
1 tsp Sichuan peppercorns, ground
What To Do:
1. Start by cleaning all your shrimp, halving them length-wise and setting them to marinate in a the sesame oil, soy sauce, garlic, and spices.
2. Prepare your pancake dough. Mix the flour and water in a large bowl to make a smooth dough. The dough should be smooth, not sticky.
3. On a clean, floured surface, knead the dough for 5 minutes. Oil a mixing bowl and set the dough to rest, covered with a very lightly dampened towel, for at least 30 minutes.
4. When the dough has rested, prepare to roll it out into the pancakes. Flour your work surface and divide the dough in half. Roll each half into cylinders 1-inch in diameter.
5. Slice your dough logs into 2-inch long pieces – a pastry cutter works best for this task.
6. Roll your little 2-inch logs out into flat circles, 5-inches in diameter.
7. Brush your pancake circles with sesame oil then sprinkle with the sliced ramps or scallions. Gently press the ramps into the dough using the palm of your hand.
8. Roll the pancakes again into little cigars, keeping the filling in place.
9. Coil the newly-formed cylinders into snail-like circular discs. Press the halved shrimp into the center of the disc, skin side up, and use the rolling pin to flatten the pancake and seal the shrimp into the dough. This can be tricky so make sure your shrimp firmly adheres to the dough.
10. Fry the pancakes carefully in the vegetable oil on both sides. Put them in the pan shrimp side down and use a flat spatula to press them to the bottom of the pan lightly before letting them cook. This will help keep the shrimp flat and in place.
11. Serve hot!
** We’d also like to thank everyone for entering our Cooking Planit T-fal Giveaway! All your responses were really great. We’d like to announce that the winner is Allison, from the Spontaneous Tomato. Thanks to everyone who entered and please come back and visit us here at BiteSized soon!