Shrimp and Pea Pancake
4.0
(1)
There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.
Inspired by Korean pajeon, this shrimp-studded pancake is slightly eggier than the original, and it features fresh, crunchy sugar snap peas for a taste of spring. Cutting the snap peas on a long diagonal adds some texture to each finished slice and ensures you get some craggy, uneven edges on the pancake in the pan—a good thing!
Seasoned shrimp will continue to release moisture as it sits; don’t add the seafood to your mixed batter until you’re ready to cook off the pancake, as allowing it to hang out for too long will result in a soggy finished product.
Recipe information
Total Time
15 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat oven to 375°. Finely grate zest of 1 lemon into a large bowl; set aside. Cut lemon in half. Toss 3 radishes, trimmed, thinly sliced, and 4 oz. sugar snap peas (about 1 cup), strings removed, thinly sliced on a diagonal, in a medium bowl to combine. Squeeze juice from a lemon half over, drizzle generously with extra-virgin olive oil, and sprinkle with a pinch of kosher salt. Toss vegetables to coat; set salad aside.
Step 2
Place ¾ cup plain whole-milk yogurt in a small bowl and squeeze in juice from remaining lemon half. Drizzle in a little oil, add a pinch of salt, and mix together. Set yogurt sauce aside.
Step 3
Add 2 large eggs, 2 garlic cloves, finely grated, 3 Tbsp. all-purpose flour, ½ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 3 Tbsp. water to reserved lemon zest in bowl and whisk to combine. Mix in 4 scallions, thinly sliced, 12 oz. large shrimp, peeled, deveined, coarsely chopped, and remaining 4 oz. sugar snap peas (about 1 cup), strings removed, thinly sliced on a diagonal.
Step 4
Heat 2 Tbsp. extra-virgin olive oil in a medium ovenproof nonstick skillet over medium-high. Pour in shrimp batter and spread out to edges into a thin, even layer. Cook pancake until golden brown around edges, about 3 minutes. Transfer pan to oven; bake pancake until set, about 5 minutes. Carefully remove pan from oven and invert pancake onto a large plate.
Step 5
Cut pancake into wedges and top with dollops of reserved yogurt sauce, then scatter reserved salad over; season with freshly ground pepper.
Recipe notes
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