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Moo Shu Shrimp with Scallion Pancakes

Seared shrimp with a wilted vegetable salad on top pan-fried scallion pancakes. 
Difficulty: Medium
Time: 35-40 min
Calories: 524 Fat: 13g Carbs: 54g Protein: 23g

ABOUT THE DISH

Scallion pancakes are a pan-fried flatbread – not a pancake at all, really – made from a simple, quick dough that you’ll crave.  We’ve topped them with lots of fresh ingredients lightly dressed with slightly sweet, flavor-packed hoisin.

Ingredients
Nappa cabbage
Garlic
Shiitake mushrooms
Carrot
Scallion
Hoisin dressing
Flour
Cilantro
Shrimp

Cooking terms for this recipe

Knead To work and press into a mass, usually with the hands
Julienne To slice into thin strips about the size of matchsticks.
Garnish To add decorative or savory touches to food.

What you need

Small pot

Small bowl

Medium Bowl

Cooking Instructions

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Step 1: MARINATE SHRIMP

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.

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Step 2: FORM THE DOUGH

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).

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Step 3: MISE EN PLACE

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.

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Step 4: MAKE THE PANCAKES

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.

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Step 5: SAUTE SHRIMP AND VEG

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.

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Step 6: PLATE YOUR DISH

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