Chinese-Style Shrimp,celery and Ginger Pancakes With Soy-Ginger

Ingredients

Pancakes

• 1/2 lb uncooked small shrimp, peeled, deveined and halved lengthwise
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons soy sauce
• 1 teaspoon oriental sesame oil
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup celery, cut in 1-inch julienne
• 1/4 cup minced green onion
• 1 tablespoon slivered peeled fresh ginger
• 1 1/2 teaspoons peanut oil
• fresh ground pepper
• 2 tablespoons peanut oil (for frying, about)

Soy-Ginger Dipping Sauce

• 1/4 cup soy sauce
• 1/4 cup thinly sliced green onion
• 1 tablespoon balsamic vinegar or red wine vinegar
• 1 teaspoon oriental sesame oil
• 1 teaspoon minced peeled fresh ginger

Directions

1. 1

   Thoroughly combine first 4 ingredients in large bowl and chill 1 to 4 hours.

2. 2

   Sift flour, baking powder and salt into large bowl; make well in center and add eggs, mixing until smooth.

3. 3

   Stir in shrimp with marinade, celery,green onions, slivered ginger and 1 1/2 teaspoons peanut oil; season with pepper.

4. 4

   Heat 1 tablespoon peanut oil in griddle or heavy large skillet over medium-high heat.

5. 5

   Ladle batter onto griddle by scant 2 tablespoonfuls.

6. 6

   Cook until bottoms are brown, about 2 minutes.

7. 7

   Turn, gently pressing pancakes with spatula to flatten, and cook until second sides are golden brown and pancakes are cooked through, 1 to 2 minutes.

8. 8

   Transfer to heated platter.

9. 9

   Repeat with remaining batter, adding more oil to griddle as necessary.

10. 10

    Serve, passing dipping sauce separately.

11. 11

    Dipping Sauce.

12. 12

    Mix all ingredients in small bowl.