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Dim Sum Yum Yum

March 4, 2010

So if you are anything like me, you are tired of pizza and fries after a 2-week Olympic diet. That’s right, we were downtown almost entire time, taking in all the action, eating crap crap and more crap. As far as cooking goes? Forget about it, we ate frozen meals and tuna helper to get us through this busy time. I swear, you’d think WE were competing! 😉

Anyways, it’s time to get my lazy ass back into the kitchen.

My mom made this little pockets of yummy-ness for my nephew’s 2nd birthday. There were 3 kids under 5 and 6 adults. No joke, the kids ate about 80% of these pancakes, while the adults watched in awe, and started gnawing on the cutlery because we were so hungry…

Mini-Pancakes
2 cups all-purpose flour
2 tbsp cornstarch
1/2 tsp salt
2 eggs
2 cups raw medium shrimp (peeled and chopped)
4 green onions, chopped
2 hot red or jalapeno peppers, seeded and thinly sliced (not ideal for kids, but great for the rest of us)
3 tbsp vegetable oil

– in large bowl, whisk together flour, cornstarch and salt; stir in 2 cups ice water until smooth. Beat in eggs just until blended. Stir in shrimp, onions, and hot peppers

– in cast-iron or nonstick skillet, heat 1 tbsp of the oil at a time over medium heat. Drop in batter, 1 tbsp per pancake, and cook, turning once, until top is set and bottom is golden, about 6 mins.

– Serve hot or at room temp with sauce.

Garlic Soy Sauce
1/4 cup soy sauce
4 tsp rice vinegar
2 tsp sesame oil

– in a small bowl, stir together soy sauce, vinegar, oil and garlic; set aside

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