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Savory Scallion Pancakes
A thin, savory Vietnamese-style pancake made with rice flour, scallions and coconut milk is griddled and wrapped around a flavorful sauté of garlicky Black Beans, shrimp, and shiitake mushrooms. Garnish with crunchy radishes, fresh mint and with sweet, citrusy soy dipping sauce.
- Prep Time
45 Mins
- Cook Time
5 Mins
- Serves
42 Pancakes
INGREDIENTS
Savory Scallion Pancakes
- 5 qt. White Rice Flour
- 3⅓ Tbsp Kosher Salt
- 1¼ cups Turmeric
- 5 qt. Coconut Milk
- 1¼ qt. Green Onion, Thin Sliced
- 3¼ cups Sesame Oil
Black Bean & Shrimp Filling
- 2¼ cups Sesame Oil
- ¾ cup Garlic, Fresh, Minced
- 3 cups Green Onion, Thin Sliced
- 3 qt. Shiitake Mushrooms, Thin Sliced
- 4½ lb. Shrimp, Medium, Peeled, Deveined, Tail Off
- 12 cups Bush's® Best® Low Sodium Black Beans, Drained, Rinsed
- ¾ cup Fish Sauce
- ¼ cup Kosher Salt
- 1½ cups Lime Juice
Citrus Soy Dipping Sauce
- 1¼ qt. Soy Sauce
- 1¼ cups Lime Juice
- 6⅔ Tbsp Fish Sauce
- 1¼ cups Honey
Garnish
- 1 cup Baby Red Radish, Thin Sliced
- 1 cup Mint, Fresh Chiffonade
INGREDIENTS
Savory Scallion Pancakes
- 5 qt. White Rice Flour
- 3⅓ Tbsp Kosher Salt
- 1¼ cups Turmeric
- 5 qt. Coconut Milk
- 1¼ qt. Green Onion, Thin Sliced
- 3¼ cups Sesame Oil
Black Bean & Shrimp Filling
- 2¼ cups Sesame Oil
- ¾ cup Garlic, Fresh, Minced
- 3 cups Green Onion, Thin Sliced
- 3 qt. Shiitake Mushrooms, Thin Sliced
- 4½ lb. Shrimp, Medium, Peeled, Deveined, Tail Off
- 12 cups Bush's® Best® Low Sodium Black Beans, Drained, Rinsed
- ¾ cup Fish Sauce
- ¼ cup Kosher Salt
- 1½ cups Lime Juice
Citrus Soy Dipping Sauce
- 1¼ qt. Soy Sauce
- 1¼ cups Lime Juice
- 6⅔ Tbsp Fish Sauce
- 1¼ cups Honey
Garnish
- 1 cup Baby Red Radish, Thin Sliced
- 1 cup Mint, Fresh Chiffonade
DIRECTIONS
- PANCAKES: In a bowl, mix rice flour, kosher salt, and turmeric until well incorporated. Add coconut milk and whisk until mixture forms a batter.
- Fold in chopped green onion. Cover and refrigerate until ready to use.
- To cook, set a medium sauté pan over medium heat. For each pancake, add 1 Tbsp of sesame oil to the pan.
- Add 1/2 cup of batter to the pan and spread across the base of the pan. Cook both sides for 2–3 minutes or until crispy.
- BLACK BEAN AND SHRIMP FILLING: Measure half the sesame oil into a large sauté pan and set over medium-high heat. Add shrimp and sauté for 3 minutes or until cooked. Season with salt, remove from the pan, and reserve in a bowl.
- Add remaining sesame oil to the pan with garlic. Sweat for 2 minutes or until fragrant.
- Add in green onion and mushrooms and sauté 3–4 minutes or until mushrooms are browned. Season with salt.
- Reduce heat to medium-low. Add shrimp back into the pan along with fish sauce and lime juice. Adjust seasoning with salt. Cook for an additional 5 minutes to bring flavors together. Reserve warm until needed.
- CITRUS SOY DIPPING SAUCE: Combine all ingredients in a mixing bowl until ingredients are well incorporated.
- PRESENTATION: Top half the pancake with 1/2 cup of warm black bean & shrimp filling. Fold over the other half of the pancake. Top each pancake with 1 tsp baby red radish and 1 tsp mint chiffonade. Serve with 1/8 cup of citrus soy dipping sauce on the side.
