Shrimp & vegetable pancake
Discover a delicious Shrimp & Vegetable Pancake recipe that combines succulent shrimp, fresh chives, and vibrant red peppers into a savory dish. Made with a blend of white rice flour, spices, and a touch of sesame, this gluten-free pancake delivers an irresistible crunch and flavor. Perfect for any meal of the day, it pairs beautifully with a soy-sesame dipping sauce. Quick and easy to prepare, this delightful recipe will become a staple in your kitchen.
- 06 Apr 2024
- Cook time 20 min
- Prep time 20 min
- 6 Servings
- 15 Ingredients
Shrimp & Vegetable Pancake is a delightful and savory dish that combines the flavors of fresh shrimp, vibrant vegetables, and a light rice flour batter. This recipe is perfect for a quick dinner or a weekend brunch and is sure to impress both family and friends with its crisp texture and rich taste. Follow the instructions carefully to bring this Korean-inspired treat to your table.
Ingredients:
Instructions:
- In a small bowl, combine 1 tsp toasted sesame seeds, ¼ cup soy sauce, 1 tsp sesame oil, 1 tsp chili powder, and 1 tsp sugar. Mix well until the sugar is dissolved. Set aside.
- In a medium bowl, whisk together ½ cup white rice flour, 1 tsp salt, and 1 tsp black pepper.
- Gradually add 1 cup of water, stirring continuously to avoid lumps.
- Crack the 2 eggs into the mixture and whisk until smooth. Set aside.
- Chop the chives and roughly chop the peeled and deveined shrimps.
- Thinly slice the red pepper and shallots, and mince the garlic cloves.
- Gently fold the chopped chives, shrimps, sliced red pepper, shallots, and minced garlic into the batter, ensuring all ingredients are evenly distributed.
- Heat a non-stick skillet or griddle over medium-high heat. Lightly grease the surface with a small amount of oil.
- Pour half of the batter into the skillet, spreading it out evenly to form a large, thin pancake.
- Cook for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat if needed to prevent burning.
- Repeat with the remaining batter to make a second pancake.
- Cut the pancakes into wedges and serve hot with the prepared dipping sauce on the side.
Tips:
- Ensure the shrimp is deveined and cleaned before use to avoid any unwanted textures.
- For a crispier pancake, make sure the batter is not too thick. You can adjust the water quantity to achieve the desired consistency.
- Pre-heat the skillet properly before pouring the batter to ensure a crispy outer layer while keeping the inside tender.
- Use medium-high heat to cook the pancake to avoid burning it before the inside is properly cooked.
- Feel free to add or substitute other vegetables, such as zucchini or carrots, to suit your taste preferences.
Cooking a Shrimp & Vegetable Pancake is both an art and a science. With the right balance of ingredients, you can create a delicious and visually appealing meal that stands as a testament to the fusion of flavors and textures. Enjoy your culinary creation with a dipping sauce or as it is. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 170kcal | 7% |
| Protein | |
| Protein 13g | 8% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 1.97g | 5% |
| Sugar 4.53g | 5% |
| Fat | |
| Fat 4.05g | 5% |
| Saturated 1.00g | 3% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 110mg | 20% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 1.78mg | 11% |
| Vitamin B6 0.26mg | 15% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 0.80ug | 33% |
| Vitamin C 24mg | 26% |
| Vitamin E 1.52mg | 10% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 63mg | 5% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 1.07mg | 10% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 230mg | 19% |
| Potassium, K 300mg | 9% |
| Selenium, Se 24ug | 43% |
| Sodium, Na 990mg | 66% |
| Zinc, Zn 1.28mg | 12% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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