Shrimp-scallion pancakes with kimchi and cheddar

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

20 Minutes

Inspired by Korean street food, these tasty pancakes are the perfect fusion of chewy-crisp textures and sweet-savory flavors.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 3 organic scallions
  • 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)

Nutrition per serving

Calories: 440, Protein: 28g (56% DV), Fiber: 3g (12% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 245mg (82% DV), Sodium: 1030mg (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.


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

Wash produce before use


Make the pancake batter

Prep and cook instructions are identical for all shellfish options.
  • Rinse the shellfish, then drain on a paper-towel-lined plate and pat dry. Lay the shellfish flat and carefully cut each in half horizontally, then coarsely chop; season lightly with salt and pepper.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal. Set aside 1 tablespoon [2 TBL] for garnish.
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. Use a ladle or ¼-cup measuring cup to add ¼ cup batter to the pan for each pancake. Work in batches so as to not crowd the pan. Cook the pancakes, turning once, until they are 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.
Kids Can!
  • Measure the scallions.
  • Measure the water for the pancake batter.
  • Time the pancakes.
  • Garnish with the scallions.