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Makes roughly a dozen pancakes depending on their size
- 1/2cup mayonnaise
- 2tablespoons soy sauce
- 2teaspoons sriracha, more or less to taste
- 5large eggs
- 1teaspoon soy sauce
- 1teaspoon sesame oil
- 1teaspoon sea salt
- 1/3cup AP flour
- 2cups cabbage, shredded with a mandoline or finely chopped
- 1bunch scallions, trimmed and chopped
- 3/4cups (roughly) baby or chopped shrimp
- canola oil for frying
- 1-2tablespoon toasted sesame seeds
- bonito flakes (optional)
- Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
- In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
- Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.
And for Dessert…
Try out their Coconut Macaroon! Best damn cookie I’ve baked in years….A different technique and a Huge Taste! Food52 Macaroons