Shrimp-scallion pancakes with pickled carrots, kimchi, and cheddar

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp-scallion pancakes with pickled carrots, kimchi, and cheddar

Spicy

2 Servings, 480 Calories/Serving

20 Minutes

Inspired by Korean street food, these pancakes are a tasty fusion of chewy-crisp textures and sweet-savory flavors. Just combine shrimp, scallions, and cheddar and drop the batter in hot oil for that perfect “ssss!”

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 ounces organic shredded carrots
  • 1 tablespoon rice vinegar
  • 2 ounces Mother-in-Law’s kimchi
  • 6 organic scallions
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 organic egg
  • ⅓ cup grated cheddar
  • Sunbasket Asian savory pancake blend (rice flour - all-purpose flour - cornstarch - brown sugar - onion powder - granulated garlic)
  • Sunbasket Asian dipping sauce (gluten-free tamari - rice vinegar - toasted sesame oil)

Nutrition per serving

Calories: 480, Protein: 29g (58% DV), Fiber: 5g (20% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 3.5g, Saturated Fat: 5g (25% DV), Cholesterol: 245mg (82% DV), Sodium: 1100mg (46% DV), Carbohydrates: 46g (15% DV), Total Sugars: 6g, Added Sugars: 2g (4% DV).
Contains: Milk, Eggs, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Pickle the carrots; prep the kimchi

  • In a small bowl, combine the carrots and rice vinegar. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.
  • Coarsely chop the kimchi; set aside for serving.

2

Make the pancake batter

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal. Set aside 2 tablespoons [¼ cup] for garnish.
  • Rinse and drain the shellfish. Pat dry on a paper-towel-lined plate. Lay the shellfish flat and carefully cut each in half horizontally, then coarsely chop; season lightly with salt and pepper.

Crack the egg into a medium bowl and lightly beat with a fork until just blended. Add the shellfish, cheddar, and all but 2 tablespoons [¼ cup] scallions. Season generously with salt and pepper and stir until combined. Add the Asian savory pancake blend and 2 tablespoons [¼ cup] water and stir until blended.

3

Cook the pancakes

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches so as to not crowd the pan, use a ladle or ¼-cup measuring cup to add ¼ cup batter to the pan for each pancake. Cook the pancakes, turning once, until golden brown, 2 to 3 minutes. 

Reduce the heat to medium-low and continue cooking, turning occasionally, until cooked through, 6 to 8 minutes. Transfer to a plate and cover with a clean kitchen towel to keep warm. Add more oil between batches if needed. 

Serve

Transfer the pancakes to individual plates and garnish with the remaining scallions. Using a slotted spoon, remove the pickled carrots from the brine. Serve the carrots, kimchi, and Asian dipping sauce on the side.

Kids Can!
  • Pickle the carrots.
  • Measure the scallions.
  • Measure the water for the pancake batter.
  • Time the pancakes.
  • Garnish with the scallions.