Shrimp and Scallion Pancakes

Ingredients:
- 2 garlic cloves
-3/4 cup water
-2 large eggs, beaten
-1 tablespoon Asian sesame oil
-3/4 cup all-purpose flour
-1 bunch scallions, cut into thin matchsticks
-1/2 red bell pepper, cut into thin matchsticks.
-1/2 lb medium shrimp, peeled and halved lengthwise
-1/4 cup vegetable oil, divided

Cooking Instructions:
-Preheat oven to 200°F. Set a rack in a 4-sided sheet pan and put in oven.
-Mince and mash garlic with 3/4 teaspoon salt, then whisk together water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
-Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 tablespoons each, with some vegetables and 1 or 2 pieces of shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.


Pancakes can be kept warm up to one hour.