Short-cut americanized version of the famous dish from Osaka-Hiroshima region: cabbage/scallion pancakes with spicy mayo. I love this recipe because it's healthy, quick, inexpensive and delicious! You can make it in 20 minutes start to finish!
- 1/2 cup mayonnaise
- 2 tablespoons soy sauce
- 2 teaspoons sriracha, more or less to taste
- 5 large eggs
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/3 cup all-purpose flour
- 2 cups cabbage, shredded with a mandoline or finely chopped
- 1 bunch scallions, trimmed and chopped
- 1 can baby shrimp or 3/4 cup chopped shrimp (or chicken, or tofu, or...)
- 1/3 cup canola oil for frying (roughly 1 tablespoon per pancake, using more or less as needed)
- 1-2 tablespoons toasted sesame seeds
Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds on top of pancakes and serve drizzled with the spicy mayo sauce and a cold pilsner.