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Outpost Natural Foods exists so that our owners have a healthy, diverse, and sustainable community. We will accomplish this while maintaining the long-term strength of the cooperative.
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8:00 am - 10:00 am UEC at the Milwaukee Rowing Club Boathouse
1 pound uncooked shrimp, cleaned and deveined
2 to 3 bunches of scallions, cut in long strips
2 cups all-purpose flour (or use 1 cup flour and 1 cup sweet rice flour for chewy texture)
1 egg, lightly beaten
1½ cups cold water
3 to 4 tablespoons canola oil
Salt & pepper to taste
Roasted sesame seeds to taste
1. In a large bowl, lightly mix the flour, egg, water, scallions, and shrimp. Season with salt, pepper, and sesame seeds to taste.
2. In a large, nonstick skillet or frying pan, heat 1 to 2 tablespoons of oil on medium-high. Add about 1/3 of the batter (or one ladle full) onto the skillet. Cook for about 2 minutes until edges turn brown. Flip over and cook another 2 minutes. Flip one more time for an extra minute. Let cool, then slice the pancake into squares and serve.
You can dip the pancakes in soy sauce or Korean spice soy sauce, Yaknyumjang.
Central Offices — 205 W. Highland Ave. STE 501, Milwaukee, WI 53203 — Phone (414) 431-3377 — Fax (414) 431-4522
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