• 2 garlic cloves, minced

  • 3/4 teaspoon salt

  • 2 large eggs

  • 3/4 cup water

  • 2 teaspoons toasted sesame oil

  • 1 cup all-purpose flour

  • 6 green onions, thinly sliced

  • 1/2 medium sweet red pepper, finely chopped

  • 1/2 pound peeled and deveined cooked shrimp (31-40 per pound), halved lengthwise

  • Optional toppings: wasabi mayonnaise, Sriracha chili sauce or fresh cilantro leaves


  • In a large bowl, mash garlic with salt. Beat in eggs, water and oil. Whisk in flour until blended. Stir in green onions and pepper.

  • Lightly grease a griddle; heat over medium heat. Pour batter by tablespoonfuls onto griddle. Cook until edges are dry and bottoms are light golden brown. Turn; cook until second side is golden brown. Arrange pancakes on a serving platter; top each with a shrimp half. If desired, top with additional toppings.