Asian Shrimp Pancakes

• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup water
• 2 teaspoons toasted sesame oil
• 1 cup all-purpose flour
• 6 green onions, thinly sliced
• 1/2 medium sweet red pepper, finely chopped
• 1/2 pound peeled and deveined cooked shrimp (31-40 per pound), halved lengthwise
• Optional toppings: wasabi mayonnaise, Sriracha chili sauce or fresh cilantro leaves

1. In a large bowl, mash garlic with salt. Beat in eggs, water and oil. Whisk in flour until blended. Stir in green onions and pepper.
2. Lightly grease a griddle; heat over medium heat. Pour batter by tablespoonfuls onto griddle. Cook until edges are dry and bottoms are light golden brown. Turn; cook until second side is golden brown. Arrange pancakes on a serving platter; top each with a shrimp half. If desired, top with additional toppings.

garlic, salt, eggs, water, sesame oil, flour, green onions, sweet red pepper, shrimp, wasabi mayonnaise

Taken from www.tasteofhome.com/recipes/asian-shrimp-pancakes/ (may not work)