Sunday, June 20, 2010

Crispy Shrimp Pancakes

1/3 c. flour

1/4 t. baking powder

3 scallions finely chopped

2 T. chopped flat leaf parsley

9 oz. peeled small shrimp

sea salt


a little paprika

vegetable oil for frying

Place the flour and baking powder in a bowl

and add 1/3 c. water and stir to a smooth batter.

Add scallions, parsley and shrimp and season with salt, pepper and paprika. Let stand, covered, for 1 hour in the frige.

Pour enough oil in the bottom of a frying pan to reach

a depth of 1/2" and place over high heat.

When oil is hot add spoonfuls of batter and fry until

golden, turning pancakes over with a spatula to cook both


Drain on paper towels and sprinkle liberally with sea salt.

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