May 31, 2008

Coconut Lime Shrimp Pancakes

This recipe is directly inspired by Haalo's Goat Cheese and Red Capsicum Pancakes at Cook Almost Anything At Least Once. We never make pancakes, simply don't crave them. These were tempting because they are savory not sweet. Last week I made a version with reconstituted dried mushrooms finely diced and ricotta instead of red pepper and goat cheese (recipe at bottom of post). They were so delicious.

I wanted to participate in Rachel Rappaport's Coconut & Lime Blogiversary Contest and knew that these pancakes would be a great vehicle for coconut and lime. So this will be my submission.

Here's what I used:

1 egg
5 ounces lite coconut milk
4.5 ounces self-rising flour
1 6 ounce can tiny salad shrimp
2.5 ounces part skim ricotta cheese
2 tablespoons finely sliced scallions
1 tablespoon Spicy Cilantro-Garlic Paste (it's so easy to find places for it!)
1 tablespoon mashed potato
zest of one small lime
sprinkle of crushed red pepper flakes

Notice there is no salt. Self-rising flour already has salt (and baking powder) so don't add any to the recipe before you at least taste things. I found both versions of this recipe plenty salty from the flour alone.

Lightly whisk the egg with the coconut milk. Then add the remaining ingredients except flour and gently combine. Slowly add the flour to the egg mixture and incorporate.
I used a 1/4 cup measure scoop per pancake. I cooked these in a lightly oiled, large non-stick skillet on medium heat. I didn't want the outside brown while the inside was still doughy so I didn't mind cooking them a bit slower. I cooked until they were golden on each side. I can't tell you what makes a good condiment or side dish for these because we ate them immediately. Once they were cool enough to handle, we didn't even bother with a fork. They are delicious. What I like best is that no one ingredient stands out. Each pancake had a subtle taste of coconut, shrimp and lime. Just really tasty.

Here are the ingredients from last week's dried mushroom version:

1 egg
5 ounces skim milk
4.5 ounces self-rising flour
1/4 cup dried porcini mushrooms, reconstituted and finely diced
1 tablespoon mashed potato
1 tablespoon scallions, very finely sliced
2.5 ounces part skim ricotta cheese
1 tbsp minced fresh parsley
freshly ground black pepper

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