Asian-style pancake
Discover a delicious and easy-to-make Asian-style pancake recipe that combines white rice flour, eggs, and fresh vegetables like chives, red pepper, garlic, and mung beans. This savory dish features shrimp and is seasoned with a blend of peanut oil, ginger, coriander, and sesame seeds. Enhance the flavor with a tangy mix of salsa sauce, lime juice, soy sauce, and vinegar for a mouthwatering meal suitable for any occasion. Perfect for a quick weeknight dinner or a unique brunch option!
- 26 Aug 2024
- Cook time 15 min
- Prep time 10 min
- 6 Servings
- 18 Ingredients
Delight your taste buds with this scrumptious Asian-style pancake recipe. Packed with a medley of flavors and wholesome ingredients like shrimps, chives, mung beans, and fresh coriander leaves, this dish is perfect for both breakfast and dinner. Healthy and delicious, it's sure to become a favorite in your household.
Ingredients:
Instructions:
- In a large mixing bowl, combine the white rice flour, eggs, and water. Whisk until you have a smooth batter.
- Stir in the chopped chives and season with salt and pepper to taste. Set the batter aside.
- Heat 1 tablespoon of peanut oil in a large non-stick skillet or wok over medium heat.
- Add the minced garlic and ginger root, and sauté for about 1 minute until fragrant.
- Add the shrimps and cook until they turn pink and are almost fully cooked (about 3-4 minutes). Remove the shrimps from the skillet and set aside.
- In the same skillet, add the red bell pepper, mung beans, and shallots. Sauté for about 3-4 minutes until the vegetables are tender but still crisp.
- Return the shrimps to the skillet and toss everything together. Remove from heat.
- Wipe the skillet clean or use another non-stick skillet. Heat a small amount of peanut oil over medium heat.
- Pour a ladleful of batter into the skillet to form a thin pancake. Spread the batter evenly by tilting the skillet if needed.
- Cook for 2-3 minutes on one side until bubbles form on the surface and the edges start to lift. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through.
- Remove the pancake from the skillet and repeat with the remaining batter, adding more oil as needed.
- Place some of the shrimp and vegetable filling on one half of each pancake.
- Sprinkle with fresh coriander leaves and sesame seeds.
- Drizzle with a bit of salsa sauce, lime juice, soy sauce, and vinegar.
- Fold the pancakes over the filling and serve immediately while hot.
Tips:
- Ensure the batter is smooth and lump-free for even cooking.
- Use fresh shrimps and devein them properly before cooking.
- Preheat the pan and use a non-stick surface to avoid the pancake sticking.
- Chop the vegetables finely to ensure they cook evenly and blend well with the batter.
- Cook the pancakes over medium heat to avoid burning.
- Garnish with fresh coriander leaves and a dash of lime juice for a refreshing taste.
- Adjust the level of seasoning according to your taste preference.
Congratulations, you have successfully made Asian-style pancakes! This savory dish, rich with the flavors of shrimp, chives, and fresh vegetables, is sure to be a crowd-pleaser. Don't forget to garnish with coriander leaves and sesame seeds for that extra touch. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 290kcal | 12% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 1.99g | 5% |
| Sugar 3.19g | 3% |
| Fat | |
| Fat 12g | 14% |
| Saturated 2.73g | 9% |
| Cholesterol 270mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 210mg | 39% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 1.87mg | 12% |
| Vitamin B6 0.26mg | 15% |
| Vitamin B9 77ug | 18% |
| Vitamin B12 1.03ug | 43% |
| Vitamin C 22mg | 25% |
| Vitamin E 1.96mg | 13% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.26mg | 0% |
| Iron, Fe 1.65mg | 15% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 310mg | 9% |
| Selenium, Se 33ug | 60% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 1.96mg | 18% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |