Easy shrimp pancakes

2

PREP TIME

15 min

TOTAL TIME

35 min

Serves

4

Easy shrimp pancakes

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.

 

How to peel and devein shrimp

Nutrition (per serving)

  • Calories
  • 416,
  • Protein
  • 26 g,
  • Carbohydrates
  • 38 g,
  • Fat
  • 17 g,
  • Fibre
  • 3 g,
  • Sodium
  • 930 mg.
  • Excellent source of
  • folate
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