Moo Shu Shrimp with Scallion Pancakes

Read through entire recipe before getting started. Bring 2 cups of water to boil in small pot. Remove shrimp from package; rinse and pat dry. Mince or grate garlic. Combine shrimp, garlic, 1 tsp. oil in a small bowl. Season with a pinch of salt and pepper and mix to combine.

Measure two cups of flour into a medium mixing bowl (you should have a little flour left for dusting). Carefully add ½ cup boiling water and mix with a fork until flour comes together and resembles coarse meal. Add ¼ cup more water if flour seems too dry. Use a pinch of remaining flour to dust a solid surface; gather dough together and knead for 8-10 min until smooth and elastic. Place dough back into bowl, cover with a damp paper towel and let rest for 10-15 min. While dough is resting, start your mise en place (Step #3).

Stack napa cabbage leaves and julienne. Remove stem from carrot; discard, then peel the entire carrot into ribbons.Remove stems from shiitake mushrooms; discard, then slice shiitakes ¼” thick. Remove root from scallions; discard, then mince. Remove cilantro leaves from stems and keep whole.

Use a pinch of remaining flour and dust a solid surface. Remove dough from bowl and cut into four equal portions. Roll 1 ball into a flat 8” round disk, brush with ¼ tsp. oil; add ¼ of the scallions. Roll disk like a cigar, tuck the ends under and shape dough into a ball; set aside and repeat with remaining dough balls. Once all dough has been balled, roll each one out into a flat 7” disk. Heat 1 tsp. oil in a medium pan over medium heat. Add pancake one at a time, and fry on each side for 45 sec., remove from pan, season with a pinch of salt and repeat with remaining dough.

Heat 2 tsp. oil in a large sauté pan over medium high heat. Add shiitakes and sauté for 2-3 min until lightly browned and crispy. Add carrots and napa cabbage; sauté for 1 min just to wilt. Remove from pan, coat with hoisin dressing and set aside. In the same pan, heat 1 Tbsp. oil over medium-high heat. Add shrimp and sauté for 1-2 min until firm, pink, opaque and cooked through. Remove from pan and set aside. USDA recommends cooking shrimp to an internal temperature of 145ºF.

Divide scallion pancakes between two plates. Top with sautéed vegetables and seared shrimp. Garnish with cilantro leaves. Enjoy!