Crispy Kimchi Pancakes with Shrimp

seriouseats.com

jactance

1 cup (125g) all-purpose flour

½ cup (65g) rice flour

1 ½ cups (350ml) ice cold water, plus more as needed

¼ cup (60ml) kimchi brine plus 1 cup drained kimchi (8 ounces, 225g), coarsely chopped

1 large egg, lightly beaten

3 scallions, white and light green parts only, cut into ½-inch lengths, plus more chopped scallions for garnish

8 ounces (225g) raw shrimp, peeled, de-veined, and roughly chopped into ¼-inch pieces

½ teaspoon (3g) kosher salt

3 tablespoons (45ml) soy sauce

3 tablespoons (45ml) rice vinegar

1 teaspoon (5ml) toasted sesame oil

1 teaspoon (4g) sugar or honey

1 teaspoon (3g) toasted sesame seeds

Peanut, grapeseed, or other neutral oil, for frying

Quick-Pickled Watermelon Radishes, for serving

Directions at seriouseats.com

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