Seafood And Green Onion Pancakes (Pa Jun) With Dipping Sauce

Recipe Ingredients

		Dipping Sauce
1/2 cup	118ml	Light soy sauce
1 tablespoon	15ml	Chopped green onion
1 tablespoon	15ml	Minced carrot
1 tablespoon	15ml	Finely-chopped red bell pepper
1 tablespoon	15ml	Dried red pepper flakes
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Sesame oil
1/4 tablespoon	3.8ml	Finely-chopped garlic
		Pancakes
1/2 cup	31g / 1.1oz	Flour
1/4 cup	59ml	Potato starch
1/2 cup	118ml	Water
4		Eggs
1/2 teaspoon	2.5ml	Sea salt
1/2 teaspoon	2.5ml	Pressed garlic
1 teaspoon	5ml	Sesame oil
3		Green onions - (to 4) --cut in 4" pieces,
		Then sliced into long strips
1/4 cup	59ml	Cooked peeled bay shrimp
1/4 cup	59ml	Thinly-sliced squid
1 tablespoon	15ml	Sliced green bell pepper
1 tablespoon	15ml	Sliced red bell pepper
1 tablespoon	15ml	Olive oil

Recipe Instructions

To make the Dipping Sauce: Combine the soy sauce, green onion, carrot, bell pepper, pepper flakes, sugar, oil and garlic in a bowl. Serve with the pancakes. (Makes about 1/2 cup)

To make the Pancakes: Combine the flour, potato starch, water, eggs, salt, garlic and sesame oil in a bowl. Mix well. In a separate bowl, combine the green onions, shrimp, squid and green and red peppers. Gently mix into the flour mixture.

Heat the olive oil in a skillet over medium-high heat, then pour in the mixture and cook until both sides are golden and crispy, about 5 minutes a side. Cut into wedges and serve with dipping sauce.

This recipe yields 6 servings.

Each serving with 1 tablespoon sauce: 186 calories; 795 mg sodium; 178 mg cholesterol; 8 grams fat; 2 grams saturated fat; 18 grams carbohydrates; 10 grams protein; 0.82 gram fiber.

Source:
The Los Angeles Times, 07-25-2001

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