Egg, Shrimp, and Scallion Pancakes
1 pound medium shrimp, peeled
5 eggs, beaten
2 scallions, white and green parts, chopped
Canola or other neutral oil for frying
Fish Sauce or light (regular)
Soy sauce for serving
Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt. Rinse immediately under cold water and press gently to drain will. Put the shrimp in a bowl, add the eggs and scallions, and mix well.
Put enough oil into a large nonstick skillet to coat the bottom thinly. Place over a medium heat and heat until a drop of egg immediately sizzles and bubbles upon contact with the oil. To make each pancake, ladle about 2 tablespoons of the egg mixture into the skillet, making sure that a few shrimp are included in each portion, and then quickly nudge the shrimp in each pool of egg so they don’t overlap. Fry only as many pancakes at once as will fit without crowding, about 3 pancakes at a time in a 12-inch skillet. Don’t worry about the shape each one takes, as they are met to be fee-form. When the edges of a pancake are set and lightly browned, after about 2 minutes, use a spatula to turn it carefully. (If the pancakes have stuck together, use the spatula to separate them before flipping.) Fry for another 30 seconds to 1 minute, until browned on the second side. Transfer the finished pancakes to a plate an keep warm while you fry the rest.
Arrange the pancakes on 2 plates or platter and serve with the fish sauce for dipping.