Here is a great recipe for brunch or any time of day. Unlike most scallion pancakes that require flour, this gluten free version is just as tasty. Consider using frozen hash browns or store bought shredded potatoes to make this fast and easy recipe even quicker to put together.
½ lb fresh shrimp, lightly brushed with olive oil
2 eggs, beaten
1 ½ cup shredded potatoes, thawed and drained of any liquid
½ tsp sesame oil
1 tsp salt ¼ tsp white pepper
1-2 green onions, halved lengthwise and cut into 1” pieces
2 tbsp cooking oil
To prepare shrimp:
Heat the Aroma 3-in-1 Grillet to 325° F and add the shrimp, grilling just until the surface color has changed. Do not overcook. Set aside and keep warm. In a bowl, combine the eggs, potatoes, sesame oil, salt and pepper. Mix in the green onions, reserving a few for garnish.
Place 2 tbsp cooking oil in the Grillet and heat to 350° F. Spread the potato mixture evenly over the bottom, pressing down firmly. Cover with lid and cook for 15 to 20 minutes or until firm and bottom is golden brown. If making ahead of time, lower the temperature to the “keep warm” setting. When ready to serve, place onto a serving dish and arrange cooked shrimp over the top. Garnish with reserved green onions. Cut into wedges and serve with the dipping sauce.
4 tbsp gluten free soy sauce
1 tsp freshly minced ginger, or more to taste
½ tsp minced garlic 1 tbsp brown sugar
2 tsp rice wine vinegar
¼ tsp Korean red chili powder or red pepper flakes
Mix all ingredients until well combined.
Over To You
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