Easy shrimp pancakes
17
- Prep Time15 mins
- Total Time35 mins
- Makes4 servings
Photo, Roberto Caruso.
Ingredients
2 tbsp soy sauce, divided
1 tbsp rice vinegar
1 tbsp sriracha
1 egg
1 1/2 cups water
1/4 cup canola oil, divided
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
3 cups very thinly sliced napa cabbage
340 g smalled cooked shrimp
1 bunch green onions, finely chopped
Instructions
WHISK 1 tbsp soy with vinegar and sriracha in a small bowl. Set aside.
WHISK egg with water, 2 tbsp oil and remaining 1 tbsp soy in a large bowl. Whisk in flour, baking powder and salt until smooth. Stir in cabbage and shrimp. Reserve 2 tbsp green onions. Stir in remaining green onions.
HEAT an extra-large non-stick frying pan over medium-high. Add 1 tbsp oil. Scoop heaping 1/3-cup portions of batter into pan, pressing to flatten slightly. Reduce heat to medium. Cook until the bottom is set and golden, 3 to 4 min, then flip. Cook until edges start to crisp, 3 more min. Transfer to a plate. Repeat with remaining oil and batter. Sprinkle with remaining green onions. Serve with vinegar sauce.
Nutrition (per serving)
Calories 416, Protein 26g, Carbohydrates 38g, Fat 17g, Fibre 3g, Sodium 930mg.
Excellent source of folate.