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
2 Servings, 480 Calories/Serving
Inspired by Korean street food, these tasty pancakes are the perfect fusion of chewy-crisp textures and sweet-savory flavors.
In your bag
- 3 organic scallions
- Shellfish options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild tail-on jumbo shrimp
- 10 ounces wild sea scallops
- 1 organic egg
- ¼ cup grated cheddar
- Sunbasket Asian savory pancake blend (rice flour - all-purpose flour - cornstarch - brown sugar - onion powder - granulated garlic)
- 2 ounces Mother-in-Law’s kimchi
- Sunbasket Asian dipping sauce (gluten-free tamari - rice vinegar - toasted sesame oil)
Calories: 480, Protein: 27g (54% DV), Fiber: 3g (12% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 4g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 245mg (82% DV), Sodium: 1040mg (43% DV), Carbohydrates: 41g (14% DV), Total Sugars: 4g, 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.
Wash produce before use
Make the pancake batter
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal. Set aside 1 tablespoon [2 TBL] 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 1 tablespoon [2 TBL] 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.
Prep the kimchi; cook the pancakes
- Coarsely chop the kimchi; set aside for serving.
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
Transfer the pancakes to individual plates and garnish with the remaining scallions. Serve the kimchi and Asian dipping sauce on the side.
- Measure the scallions.
- Measure the water for the pancake batter.
- Time the pancakes.
- Garnish with the scallions.