Korean-Style Shrimp and Chive Pancakes
- 1 cup mochiko (sweet rice flour)
- 1 cup iced water
- 1 egg, beaten
- 1/4 teaspoon salt
- 6 oz shrimp, peeled, veined, and chopped
- 1 bunch chives, cut into 3-inch lengths
- 1 sweet potato, pared and julienned
- Olive oil for frying
Dipping sauce:
- 3 tablespoons soy sauce
- 1 teaspoon chopped garlic
- 1 tablespoon chopped green onion
- 1/4 teaspoon pepper
- 1/2 teaspoon Korean dried hot chili pepper flakes (gochoo karu), optional
- 1/2 tablespoon toasted sesame seeds
- 1/2 teaspoon sugar
- 1 teaspoon lemon juice
- 1 teaspoon sesame oil
