Shrimp Pancakes
6 ounces cooked and peeled shrimp, diced
1¼ cups all-purpose flour
1¾ teaspoons baking powder
1 teaspoon salt
½ teaspoon cracked black pepper
2 large eggs, lightly beaten
1 cup of water
1 teaspoon of finely minced garlic
¼ cup finely chopped scallions (green onions)
Vegetable oil for frying (apx ¼ cup)
Makes about 45 appetizer size pancakes

Aioli
1 cup prepared or home made mayonnaise
1½ tablespoons fresh ginger juice*
1 tablespoon tamari or soy sauce
Black pepper to taste
* For fresh ginger juice, grate a 3" piece of ginger and squeeze juice from the pulp

1. In a large mixing bowl, add the flour, baking powder, salt and pepper. Stir to combine. Using a whisk, add eggs and water to make a batter of pouring consistency. Whisk in shrimp, garlic and scallions. Cover and let stand for at least 30 minutes.
2. In a non-stick frying pan or griddle heat 3 tablespoons of oil on high and reduce heat to medium-high. Gently stir batter once and drop tablespoons of batter onto the griddle. Cook for about two to three minutes, turning once, and continue cooking for about two minutes or until pancakes are golden brown on each side. Place on paper towels to absorb oil. Continue cooking remaining pancakes, adding more oil to the pan as needed. Remove to serving platter and serve warm with a drizzle of aioli or a dipping bowl of chinese black vinegar and soy sauce.

For aioli: In a medium bowl, whisk together mayonnaise, ginger juice, tamari and black pepper. Refrigerate aioli until needed.

Pancake batter and aioli can be made up to one day in advance, covered and stored in refrigerated until ready to use. Pancakes can be cooked ahead of time and reheated in a 400°F oven (375°F convection).

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