Shrimp and Green Onion Pancakes
Yield: 4 servings
3/4 cup flour
1/2 cup chickpea flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons olive oil, plus additional olive oil for frying
3/4 cup green onions, shaved
2 tablespoons chopped parsley
Essence, recipe follows
1/2 pound shrimp, peeled, deveined and finely chopped
1 1/2 cups milk
Cilantro and Lime Crema, recipe follows
Into a large mixing bowl, sift the flour, chickpea flour, baking powder, salt,
and pepper.
In a saute pan set on a medium-high heat, add the olive oil and saute the green
onions until soft, about 2 minutes. Add the green onions, parsley, Essence, and
the shrimp to the dry ingredients. Slowly add the milk and stir to make a
batter. Cover and let rest for 1 1/2 hours.
In a large saute pan set over a medium-high heat, add enough oil to coat the
bottom of the pan. Spoon 2 tablespoons of batter into the pan and cook until
bubbles form, about 2 minutes. Turn and cook until golden brown, about 2 minutes
on the second side. Drain on paper towels and repeat with the remaining batter.
Serve hot with Cilantro and Lime Crema.