Mushroom Shrimp Pancakes

Ingredients

• ¾ cup rice flour
• 6 tablespoons self-rising flour
• 2 tablespoons doenjang (see Tips)
• 1/2 teaspoon ground pepper
• 1/8 teaspoon kosher salt
• 1 1/4 cups cold water
• 5 large oyster mushrooms, chopped into 1/4-inch pieces
• 5 scallions, thinly sliced
• 4 ounces raw shrimp (about 4 large), peeled, deveined and chopped
• 2 large cloves garlic, grated
• 2 red Korean chiles (see Tips) or Fresno chiles, julienned
• 1 green Korean chile or jalapeño, julienned
• 2 tablespoons extra-virgin olive oil, divided

Directions

1. Whisk rice flour, self-rising flour, doenjang, pepper and salt in a large bowl. Add water and whisk until smooth. Stir in mushrooms, scallions, shrimp, garlic and red and green chiles.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. Spoon one-fourth of the batter (about 2/3 cup) into the hot oil. Spread evenly to make a 6-inch pancake. Cook until golden brown and crispy, 1 to 3 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining oil and batter in three more batches.
3. Cut the pancakes into wedges. Serve warm with the dipping sauce (see headnote), if desired.