In order to bring you the best organic produce, some ingredients may differ from those depicted.
Shrimp-scallion pancakes with kimchi and cheddar
2 Servings, 440 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
- Sun Basket Asian savory pancake blend (rice flour - all-purpose flour - cornstarch - brown sugar - onion powder - granulated garlic)
- 2 ounces Mother-in-Law’s vegan kimchi
- Sun Basket Asian dipping sauce (gluten-free tamari - rice vinegar - toasted sesame oil)
Calories: 440, 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. 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.