Chinese Shrimp Pancake Recipes

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CHINESE SHRIMP PANCAKE



Chinese Shrimp Pancake image

This is my twist on one of my childhood favorite in a local restaurant back in Taiwan. For a long time, I've tried to imitate the recipe but never quite got it - until I replace mayonnaise with whipped egg whites for binding the pancake together. Yum! The original version also had water chestnut, which I hate and have eliminated 8). My friend says that this goes very well with a tossed purple onion salad and drizzle with hot pepper sauce. Enjoy!

Provided by MooseCall

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup raw shrimp, deveined
2 tablespoons cilantro, minced
250 g imitation crabmeat
1/2 medium red bell pepper, minced
1 cup breadcrumbs
3 egg whites
2 tablespoons cooking wine
1 tablespoon ketchup
2 tablespoons sugar

Steps:

  • Whip the egg white until stiff.
  • Cut the imitation crab meat into little strips lengthwise than.
  • Use the back of your knife to"flatten" the shrimp then mince.
  • Mix all the ingredients for the panckae until they bind well (you can adjust the consistency with some cornstarch or more egg whites).
  • Heat your wok.
  • Spray with cooking spray and some peanut oil in the wok (make sure you use enough oil or the pancake won't be crispy! I use about 2 tbsp).
  • In the med-high temp wok, put all the pancake mixture into the wok and use the back of a big spoon, flatten the mixture on the wok.
  • When you can start to smell the yummy pancake cake, flip and cook the other side until done (I never learn how to just "toss" the pancake, so I slide it on another plate and then flip it).
  • Cut the pancake into finger-food size.
  • Garnish with more cilantro.
  • Mix the sauce and serve!

Nutrition Facts : Calories 221.4, Fat 2.4, SaturatedFat 0.5, Cholesterol 12.5, Sodium 806.1, Carbohydrate 34.3, Fiber 1.5, Sugar 9.7, Protein 14

ASIAN SHRIMP PANCAKES



Asian Shrimp Pancakes image

I keep these crisp, colorful appetizer pancakes on the small side so my guests can easily pick them up with chopsticks and eat them in a few bites. I think the little shrimp-topped cakes are as good as any I've tasted in Asian restaurants. -Tonya Burkhard, Davis, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

2 garlic cloves, minced
3/4 teaspoon salt
2 large eggs
3/4 cup water
2 teaspoons toasted sesame oil
1 cup all-purpose flour
6 green onions, thinly sliced
1/2 medium sweet red pepper, finely chopped
1/2 pound peeled and deveined cooked shrimp (31-40 per pound), halved lengthwise
Optional toppings: wasabi mayonnaise, Sriracha chili sauce or fresh cilantro leaves

Steps:

  • In a large bowl, mash garlic with salt. Beat in eggs, water and oil. Whisk in flour until blended. Stir in green onions and pepper., Lightly grease a griddle; heat over medium heat. Pour batter by tablespoonfuls onto griddle. Cook until edges are dry and bottoms are light golden brown. Turn; cook until second side is golden brown. Arrange pancakes on a serving platter; top each with a shrimp half. If desired, top with additional toppings.

Nutrition Facts :

EGG, SHRIMP, AND SCALLION PANCAKES



Egg, Shrimp, and Scallion Pancakes image

Long before I knew about Chinese American egg foo yong, I was dipping these tasty pancakes in fish sauce and soy sauce and enjoying them with hot rice. When my mother was short of time, she would prepare a couple of plates full of these yellow, pink, and green pancakes for dinner. They are incredibly easy to whip up and yet taste fancy. The edges get fluffy and crispy from frying in a liberal amount of oil, and each rich bite contains a bit of tasty shrimp. I don't devein the shrimp for these pancakes because I have found that it leaves unattractive lumps. But if you prefer to devein them, do so.

Yield serves 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 6

1 pound medium shrimp, peeled
Salt
5 eggs, beaten
2 scallions, white and green parts, chopped
Canola or other neutral oil for frying
Fish sauce or light (regular) soy sauce for serving

Steps:

  • Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt. Rinse immediately under cold water and press gently to drain well. Put the shrimp in a bowl, add the eggs and scallions, and mix well.
  • Put enough oil into a large nonstick skillet to coat the bottom thinly. Place over medium heat and heat until a drop of egg immediately sizzles and bubbles upon contact with the oil. To make each pancake, ladle about 2 tablespoons of the egg mixture into the skillet, making sure that a few shrimp are included in each portion, and then quickly nudge the shrimp in each pool of egg so they don't overlap. Fry only as many pancakes at once as will fit without crowding, about 3 pancakes at a time in a 12-inch skillet. Don't worry about the shape each one takes, as they are meant to be free-form. When the edges of a pancake are set and lightly browned, after about 2 minutes, use a spatula to turn it carefully. (If the pancakes have stuck together, use the spatula to separate them before flipping.) Fry for another 30 seconds to 1 minute, until browned on the second side. Transfer the finished pancakes to a plate and keep warm while you fry the rest.
  • Arrange the pancakes on 2 plates or a platter and serve with the fish sauce for dipping.

SHRIMP AND SCALLION PANCAKES



Shrimp and Scallion Pancakes image

Provided by Lillian Chou

Categories     Appetizer     Quick & Easy     Dinner     Shrimp     Pan-Fry     Party     Green Onion/Scallion     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 (first course) servings

Number Of Ingredients 10

2 garlic cloves
3/4 cup water
2 large eggs, beaten
1 tablespoon Asian sesame oil
3/4 cup all-purpose flour
1 bunch scallions, cut into thin matchsticks
1/2 red bell pepper, cut into thin matchsticks
1/2 pound medium shrimp, peeled and halved lengthwise
1/4 cup vegetable oil, divided
Accompaniment: soy-pickled jalapeños including liquid

Steps:

  • Preheat oven to 200°F. Set a rack in a 4-sided sheet pan and put in oven. Mince and mash garlic with 3/4 teaspoon salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 tablespoons each, with some vegetables and 1 or 2 pieces shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.

BANH XEO (VIETNAMESE SHRIMP PANCAKES)



Banh Xeo (Vietnamese Shrimp Pancakes) image

If there's no great Vietnamese restaurant in your neighborhood, you can still enjoy these delicious, savory pancakes. Sure to be a hit at home, they're an omelet filled with "surf and turf"-shrimp and pork loin. Whether you want to brighten up a chilly autumn evening or serve lighter fare in warmer months, they're sure to be a hit.

Provided by MrMe

Time 1h20m

Yield 4

Number Of Ingredients 20

20 medium (blank)s uncooked medium shrimp, peeled and deveined
5 ounces boneless pork loin, sliced
1 teaspoon fish sauce
1 pinch monosodium glutamate (MSG)
⅔ cup rice flour
7 ounces water
6 ounces coconut milk
3 medium (4-1/8" long)s green onions, finely chopped
½ teaspoon saffron
2 cups vegetable oil for frying, or as needed
½ cup bean sprouts
2 tablespoons chopped fresh basil
½ cup lime juice
⅓ cup fish sauce
3 tablespoons water
3 tablespoons white sugar
2 peppers dried red chile peppers, chopped
2 cloves garlic, crushed
1 pinch monosodium glutamate (MSG)
4 leaves mustard greens

Steps:

  • Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
  • Mix rice flour, water, coconut milk, green onions, and saffron powder.
  • Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
  • Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.

Nutrition Facts : Calories 412.8 calories, Carbohydrate 38.5 g, Cholesterol 62.1 mg, Fat 22.7 g, Fiber 2.8 g, Protein 15.8 g, SaturatedFat 10.3 g, Sodium 1694.8 mg, Sugar 11.3 g

KOREAN SHRIMP AND SCALLION PANCAKES



Korean Shrimp and Scallion Pancakes image

Make and share this Korean Shrimp and Scallion Pancakes recipe from Food.com.

Provided by BarbryT

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 garlic cloves
3/4 teaspoon salt
3/4 cup water
2 large eggs, beaten
1 tablespoon sesame oil
3/4 cup flour
1 bunch scallion, cut finely lengthwise, then crosswise
1/2 red bell pepper, cut to match the scallion pieces
1/2 lb medium shrimp, peeled and halved lengthwise
1/4 cup vegetable oil, divided

Steps:

  • Mince and mash garlic with ¾ t salt, then whisk together with water, eggs and sesame oil. Add flour and whisk until smooth. Stir in scallions, bell pepper and shrimp.
  • Heat 1 T oil in large skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of four (2 tablespoons each being sure to include a piece or two of shrimp and some of the vegetables). Press each down lightly with a large spatula, to flatten and evenly distribute the vegetables and cook until golden and cooked through (3 to 5 minutes), turning once.
  • Drain on paper towels then transfer to a rack in a very low oven (200 degrees F).
  • Add oil to the skillet between batches.

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