Asian - Japanese, Chinese, Korean, Vegetarian (or easy fix)
Recipe:
From the NYTimes Online, 10 Feb 2009, slightly adapted
Good, but needs a bit of flavor boost. A work in progress, let me know if you have variations that you prefer...
FOR THE DIPPING SAUCE:
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar, optional
Pinch of hot red pepper flakes
1 1/2 t. sesame oil
FOR THE PANCAKES:
2 teaspoons vegetable oil
2 large eggs
1/2 cup all-purpose flour or rice flour
1/2 teaspoon salt
1 cup very finely chopped vegetables (asparagus, broccoli, green beans, scallions) and chopped raw shrimp or chopped cooked leftover meat (chicken, beef, pork).
1. For dipping sauce: In a small bowl (better yet have one bowl/person if you have a collection of small bowls), combine vinegar, soy sauce, sugar (if using), red pepper flakes, and sesame oil. Mix well and set aside.
2. For pancakes: Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6- to 8-inch) nonstick or well-seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.
3. In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables or meat and stir to blend. Add 1/2 cup ice water and mix again to blend.
4. Fill a 1/2-cup measuring cup with batter; pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce, tearing or cutting off pieces of pancake to dip in sauce with fingers or chopsticks.
