Korean Shrimp And Scallion Pancakes - cooking recipe

Ingredients

2 garlic cloves
3/4 teaspoon salt
3/4 cup water
2 large eggs, beaten
1 tablespoon sesame oil
3/4 cup flour
1 bunch scallion, cut finely lengthwise, then crosswise
1/2 red bell pepper, cut to match the scallion pieces
1/2 lb medium shrimp, peeled and halved lengthwise
1/4 cup vegetable oil, divided

Preparation

Mince and mash garlic with 3/4 t salt, then whisk together with water, eggs and sesame oil. Add flour and whisk until smooth. Stir in scallions, bell pepper and shrimp.
Heat 1 T oil in large skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of four (2 tablespoons each being sure to include a piece or two of shrimp and some of the vegetables). Press each down lightly with a large spatula, to flatten and evenly distribute the vegetables and cook until golden and cooked through (3 to 5 minutes), turning once.
Drain on paper towels then transfer to a rack in a very low oven (200 degrees F).
Add oil to the skillet between batches.