Shrimp and Green Onion Pancakes with Cilantro and Lime Crema

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Shrimp and Green Onion Pancakes with Cilantro and Lime Crema - print recipe

Yield:

Ingredients:


3/4 cup	flour
1/2 cup	chickpea flour
1/2 tsp	baking powder
1 tsp	salt
1/2 tsp	freshly-ground white pepper
40 ml	olive oil plus additional
	olive oil for frying
3/4 cup	shaved green onions
40 ml	chopped parsley see * Note
0.3 kg	shrimp peeled, deviened,
	and finely chopped
1 1/2 cup	milk
CILANTRO AND LIME CREMA
3/4 cup	sour cream
1/4 cup	chopped cilantro
20 ml	lime juice
1 tsp	Emeril's Essence see * Note
1/4 tsp	salt

Method:

Into a large mixing bowl, sift the flour, chickpea flour, baking powder, salt, and pepper.

In a saute pan set on a medium-high heat, add the olive oil and saute the green onions until soft, about 2 minutes. Add the green onions, parsley, Essence, and the shrimp to the dry ingredients. Slowly add the milk and stir to make a batter. Cover and let rest for 1 1/2 hours.

In a large saute pan set over a medium-high heat, add enough oil to coat the bottom of the pan. Spoon 2 tablespoons of batter into the pan and cook until bubbles form, about 2 minutes. Turn and cook until golden brown, about 2 minutes on the second side. Drain on paper towels and repeat with the remaining batter.

Serve hot with Cilantro and Lime Crema.

For Cilantro and Lime Crema: In a mixing bowl, combine all the ingredients and stir well to blend.

This recipe yields 4 servings.

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